Reply To: Pre-Ferment | Levain

Home Forums Baker Forums Basic Bread Techniques Pre-Ferment | Levain Reply To: Pre-Ferment | Levain

Katherine Kehrli

    You can salvage as much of the levain as you would like. You can keep to a 1:1:1 ratio – starter:flour:water or you can do something less. Personally I typically will go with 1:2:2 or 1:3:3 – starter:flour:water. Just make sure you have enough for making the size batch you want to mix tomorrow.

    Does that help?