Brand New Classic Formula Now Available

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  • October 1, 2021 at 8:22 pm #5475
    Margaret Flaherty
    Participant

      The size of each of the loaves has increased by approximately 100 grams.  I’ve been using my 8 1/2″ USA pans for the whole time as that is what I own and they have worked fine with the old formulas.  Do I need to buy new pans now?

      October 1, 2021 at 7:32 pm #5472
      Katherine Kehrli
      Keymaster

        PDF edits are being made tonight to restore links that should be working. Stay tuned and thank you for letting us know!

        Katherine

        October 1, 2021 at 7:26 pm #5471
        Katherine Kehrli
        Keymaster

          Oh – this is such a great question. Jodie, you can still do a same day levain. Triple or quadruple the amount of starter in the morning and your levain will be ready in 4-6 hours. You can use all the levain in the formula, you don’t have to weigh out slightly less to account for the extra starter, does that make sense?

          Katherine

          October 1, 2021 at 7:22 pm #5470
          Jodie Siew
          Participant

            In the last version of the classic, there was an option to make the levain in the morning for baking later that same day. In glancing through the new classic formula, I did not see that option. Do you now recommend only using the overnight levain? Thanks!

            October 1, 2021 at 5:09 pm #5459
            Katherine Kehrli
            Keymaster

              Greetings one and all. Please download the newly formatted and revised Classic Formula. Please use this forum to keep me updated on how it is working in your kitchens! Thank you for all your patience. It has been quite an effort to capture all of these videos but I’m hearing that they are doing the trick. Looking forward to our growing donations!

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