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Fruit Nut Levain
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I've decided to pursue the Ken Forkish Walnut Levain recipe a bit further. This weekends bake consisted of a combo of Giusto's La Parisienne Flour (https://nybakers.com), KA Organic Whole Wheat Flour, and my own rye based levain. I substituted the active dry yeast with Fleischmann's Fresh Active Yeast. I roasted 150 grams of walnuts for the inclusion, and added 150 grams of a dried cherry/blueberry/cranberry mix that I soaked in water for 2 hours before draining. I should note that the La Parisienne flour made a HUGE difference in my preparation. I noticed an almost immediate extensibility and my total rise time from initial mix was just shy of 3 hours. I refrigerated the bannetons overnight and baked the loaves this morning. Delicious!!!
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