April 19, 2018 - 5:03am
3-stage rye levain question
I'm wondering at what point should one use a 3-stage rye levain instead of a one-stage? If I'm making a 60% rye (Hamelman's Black Bread with old bread soaker), is there an advantage to using the more complex levain? Or is it really only beneficial for the 70%+ loaves?