November 2, 2018 - 11:44pm
Percentage of starter/levain in 75%+ hydration dough
For my sourdough bread I use 25% starter. Should I be using a higher percentage for a more open crumb or more oven spring? I know there are severals other factors to a nice crumb structure but slowly I'm ruling out the rest and this is the last variable on my list.
Also, I've experimented with making a levain in past bakes but all of my research doesn't really suggest that a levain is better that using just straight up starter.
I should mention I usually like to bake the same day I make the dough.
Hoping to have some light shed on the subject. Thanks y'all