Levain too dry?

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    Jim Glynn
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    I just finished mixing my levain, for the new Purist recipe tomorrow. I plan to bake 4 loaves, so I plugged that into the spreadsheet, and it says to use 280g Trailblazer flour, 208g water, and 12g of starter. Is this correct? It seems like 280 and 208 are easy to get mixed up.

    When I mixed this, it seemed very dry. I’m not an expert baker, but I’ve been baking sourdough for a few years. All the levains I’ve used have been closer to 100% hydration. I guess I’ll see how tomorrow goes tomorrow morning.

    Thanks,
    Jim Glynn

     

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