Meet the Baker: Dave Miller).
Process for levain (for all three breads)
- Sieve out dried sourdough bits
- Add water to soften, create a mush, let sit 1 hour
- Add back sifted-out flour, should make stiff ball (DDT: 78°F)
- Ferment for 10 to 12 hours
- Ferment for 4 hours (DDT still 78°F)
- Ferment for 3 hours (DDT still 78°F)
My heartfelt thanks to Jacqueline Colussi for her help with inputting the formulas into BreadStorm.