10 – Levain

When making Wild Yeast Breads, it’s frustrating to find yourself short about 20 grams of Levain. The formulas in this book give you a little more Levain than you’ll need.

Don’t assume that all the Levain from a formula is intended to be used. Always scale your fermented Levain when adding it to the main dough.

When there’s a small amount of dough or Levain left over, add it to the compost bin.