Double Levain Formulas
Hello. I see a number of formulas in various threads on TFL which call for double levains - that is, two levains prepared separately but simultaneously for a single bread. For example, there are many, many iterations of Pan Maggiore here which call for a rye or whole wheat levain plus a white levain, or some similar combination. I’m wondering – is it necessary to prepare these separately? Is there any reason why it couldn’t all be combined, in the correct percentages, into a single levain? Maybe it’s chemistry, or maybe it’s just tradition. But I’d like to understand it better if anyone has an insight. Many thanks.