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?
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?
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!
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!