San Jose Bakers
Hey everyone, I used to be Yogi on here—the monk baker.
I'm now in San Jose and having levain issues. I'm continuing to iron those out, but wondering if any local to San Jose can help out and share some active starter? I'm ready to bake and getting impatient with my lazy levain.
Edit: My 3 levain trial actually worked out fairly well, and I settled on the Musashi–what I'm calling my winning and vibrant AP starter.
I trialed with all rye, rye/AP, and AP. While I thought the 100% rye would work out the best, it didn't. AP for the win, and the quickest to get going. I have a lovely dough with it now and will post somewhere if up to standard.