YW ratio for Levain or Bread Dough
As of late my baking endeavors have focused on breads without sour flavors. I also like naturally leavened breads instead of Commercial Yeast most of the time.
With this in mind I have a few technical question -
- How much YW is used in either a Levain or bread dough for a given ferment time?
- Is a Levain (pre-ferment) the normal procedure or is it mixed straight into the Final Dough?
- If a Levain is scheduled to ferment overnight (12 hr), what percentage by weight of flour should be YW?
I get the idea that most TFL bakers “ball park” the amount of YW, but I’d like to know if there is a correlation similar to SD Starter.