How To Make Levain For Sourdough
The night before mixing your dough, place a medium or large bowl on your scale and zero it.
1
Take out your active starter (I’ve fed mine twice today- in the morning and in the afternoon).
2
Add 47g of the active starter to your bowl.
3
Add 187g distilled water.
4
Add 187g of bread flour. I use a white/whole wheat blend.
5
Stir to combine.
6
Cover and let ferment at room temperature overnight.
7
In the morning, we’ll mix this levain with flour, water and salt to create dough!
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