Ken Forkish - Transferring Levain
I think that Ken Forkish's Flour Water Salt Yeast is a terrific book but that said, I do scratch my head in certain places. One is the levain quantities he calls for, a much-discussed subject on this site. Another is the way he calls for adding the levain to the final dough. I cannot fathom why one would need to weigh the levain by transferring it o a separate container filled with water as opposed to simply adding it directly to the autolysed flour. Any thoughts would be appreciated.