|For the liquid levain:|
Prepare the mise en place for the liquid levain.
To make the liquid levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at room-temperature or 75°F (25°C) for 14 to 16 hours.
When ready to mak