Mature Culture, From Bread by Hamelman
I am beginning to bake from Jeffrey Hamelman's book Bread, have had two wonderful successes, but am terribly confused on how to come up with 2 tablespoons of mature culture required for the Whole-Wheat Levain as described on p 168.
- I don't have to buy the mature culture, right?
- I need to make the mature culture, right?
- Am I supposed to use the instructions in the appendix of the book and then incorporate 2 tablespoons of it?
- Is a mature culture different from a sourdough culture?
Could someone please help me (and reference the book if possible)?