Help! Hamelman's Stiff Levain
Hi Fresh Loaf Loyalist.
I'm very excited to be making my first post. I've been reading for the past year. I am new to the bread world and am currently attempting my first levain. I've made poolishe's, biga's etc... but never a levain and I'm having a lot of trouble.
I just finished the intial mix and its so dry. I know its bad to add extra water but I thought b/c i didn't weigh it perhaps there was too much flour from my rye as it could have been a heavier flour. This didn't help. Is it suppoed to be this dry?
Also, I am confused about the feed. Hamelman says to do the following:
On days 2, 3 4, & 5 do two feeds every 12 hours.
The measurements are :
1. 1/3 of the intial mix 300g
2. 1 cup of flour
3. 3/8 of a cup of water
= the total being 10.9 oz (less than the weight of the initial mix which was 13.6 oz)
I'm confused. Do I toss the rest of the intial mix? Why am I only using 1/3 of it and do I do every feed? Keep removing and adding. It doesn't make sense. I feel like I'm reading this wrong. Please help!!!