Super Sourdough James Morton book - The Work Cycle
Hello everyone, I am a keen beginner baker and just bought the book from James Morton Super Sourdough. I will try the main recipe for Pain au Levain with the work schedule from page 73. It says on the first step: "mix half the recipe's flour and water, make a levain. Mix the other half together to autolyse. Leave both at room temperature.
As the recipe includes flour, water, salt and sourdough starter, it is not clear if I should use the starter in the levain or it is just mixing the flour and water? It is not clearly explained..
Any suggestions would be welcome.