Miche

Prepare the mise en place for the levain.

To make the levain, combine the coarse whole wheat and coarse rye flours and water with the stiff levain 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 70°F (20°C) for 14 to 16