Five-Grain Levain: Difference between revisions
m Change of picture |
No edit summary |
||
| Line 38: | Line 38: | ||
:<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> | ||
:<small>'''<sup>†</sup>''' boiling water for the soaker</small> | :<small>'''<sup>†</sup>''' boiling water for the soaker</small> | ||
{| class="wikitable" style="margin:left" | |||
|- | |||
| <small> *</small> || <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</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> | |||
|} | |||
==Method== | ==Method== | ||
# '''Liquid Levain.''' Make 12 to 16 hours before mixing final dough - cover and keep at 21℃ | # '''Liquid Levain.''' Make 12 to 16 hours before mixing final dough - cover and keep at 21℃ | ||