February 17, 2017 - 6:36am
Levain or starter
as far as I have understood levain is build by mixing starter with flour and water and leaving them for some hours.
And I have some questions:
- Does it add more flavor?
- Do you need an active starter for the levain? Can I use my starter straight from the refrigerator, so to make my levain at night, and use it next morning?
- What percentages do you use for making the levain? How much (%) starter, flour, water?
- And how much (%) levain do you need for the final recipe?