February 5, 2019 - 9:18pm
FWSY - starting levain
I am fairly new to bread baking, and have slowly been working my way through FWSY. I am about to start making my first levain and have a few questions:
- I understand from the book that once I have a mature levain, it can be maintained using smaller proportions at each feed. My question is, do I need to follow the instructions exactly for the first five days of building the levain, or can these amounts also be cut in half (or quarters)?
- Second, when is the best time to put the levain in the fridge to store it if I won’t be using it for a while? Just after feeding it? After using it to bake (8 or so hours after feeding)?