T65 for Levain
Hi - I just found this forum!!
Question about what kind of flour to use for Levain. I am new to this forum and somewhat new to bread making... I usually start my levain with 50/50 AP & Wheat - but have never used French T65.
I just received some Tradition Française CRC T65 (Traditional French T65) Bread Flour - Red Label, Bagatelle. Should I substitute the T65 for the AP or the wheat - or just use all T65?
I don't want to waste it as it was somewhat expensive with shipping to the US - about $10 for 1Kg (not complaining about the price - as I know it will be delicious).
Thanks for any help!!