Evolutions in Bread

I know many people feel uncomfortable about discarding surplus starter each time they refresh, but it’s a process that is often misunderstood. In my experience, keeping slightly more starter in your jar (about 200g) cultivates a more active starter. However, the conundrum is that this means you will have surplus, and you will need to discard some s

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The following refreshment ratios are the smallest I’d feel comfortable maintaining while still being able to mix a dough at a moment’s notice. Sure, it’s possible to go even smaller, but the following will provide you with about 50g of starter ready to create a levain for many of the recipes in this book (and if you need more, you can scale up your

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This book has levain bread recipes that operate on different schedules. The recipes in chapter 9, Hybrid Leavening Doughsis bread that’s a bit darker and slightly, all follow the same schedule. You feed the levain in the morning, mix the final bread dough in the afternoon, divide and shape into loaves five hours later, and let the loaves rise slowl

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