Ken Forkish why so much levain? any suggestions for leftovers?
Hey guys I just made my first Pain de Campagne, I went ahead and follow the recipe. I know have an enormous amount of leftover levain!
Why did he ask us to make so much levain:
100g levain + 400 g white flour + 100 grams whole wheat + 400 grams of water! = 1000 grams JESUS!
The recipe did ask for a lot of levain 360 grams of levain for the final dough but I still have so much left over!
What is his reasoning?