Reply To: Levain too dry?

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Jim Glynn

    Hi Paula,

    The bread turned out to be quite mild. The levain was much more active than I expected! I’m fortunate to have use of a proofer, which has been a game changer for me. It allows decent control of temperature which makes it easier to play with the other variables. Our house gets cold overnight, so I kept the levain in the proofer at 70 degrees and it really went to town!

    I held the temperature between 75 and 80 for both bulk ferment and proofing. I think I’ll take your suggestion to let the loaves rest in the fridge overnight next time. That should give it a bit stronger flavor, which I prefer. Plus, I’ll get to sleep at a reasonable hour 🙂