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