In this case, the baker's percentage of each ingredient is derived from the total flour in the preferment, 80.6g. Just like the Total Formula table above, each ingredient is listed with its corresponding weight and baker's percentage. A levain is an off-shoot of your sourdough starter, and the difference is clear: the sourdough starter is the ongoing culture maintained indefinitely, whereas a levain ceases to exist once it's mixed in with your dough (and eventually is baked in the oven). Many bakes here rely on a dedicated preferment, or what's typically called a levain (leaven) when working with sourdough. In addition to the total formula we also sometimes have a preferment such as a levain.
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