Five-Grain Levain: Difference between revisions
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| <small> *</small> || <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small> | | <small> *</small> || <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small> | ||
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| <small>'''<sup>†</sup>'''</small> || <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small> | | |<small>'''<sup>†</sup>'''</small> || <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small> | ||
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==Method== | ==Method== | ||