March 18, 2014 - 3:40pm
Using two different levain for the same bread
I recently read about Josh's Pane del Valley Maggiore bread recipe which call for the use of two different levains.
It is the first time I come across a recipe like this. Is there a real advantage to use two levains ? Would it be more simple to use the same type of flours listed from both levain and mixed them in one single levain from the start ?
Thanks