Reply To: NEW MODERN FORMULA – SEPTEMBER 15TH

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#5424
Christopher James
Participant

Kudos to the new formula. I baked today. Perfect results. No cracking of the crust. Nice lift and great color.

The Excel sheet mentions yeast, but doesn’t talk about amounts. I didn’t add any since the levain alone would be fine, but that is question going forward. In my boules, which I make using FWSY (Forkish), I do add 2 grams of yeast.