December 28, 2015 - 11:11am
quick help please with a levain issue
So… I'm following Ken Forkish recipes in Flour, Water, Salt, Yeast. My starter is great, I'm on schedule, my bread is turning out wonderful.
Today I got up and made the bacon all levain bread. However, I must have been tired. I used my levain after 24 four hours since its last feeding. Ken's recipe calls for making the bread in the evening before… I usually do.
Any way to fix this? Would a longer slow rise in the fridge help instead of his recommended 12 hours on the shelf? I guess I'm worried that I used my levain at its weakest moment (except when I let it go for a year in the fridge, but thats another story…) and not sure if there is a good fix.
Any help would be greatly appreciated.
Don