If desired for large-scale baking, the following recipe can be doubled to yield approximately 1,000 grams of liquid levain. It can be stored, covered, and refrigerated for several weeks. The gray water that forms on top of the levain may be stirred back into it. If mold forms on a liquid levain, the levain must be discarded and made again.
|Liquid levain (see Note)||50 grams / 1¾ ounces||20%|
|Flour||240 grams / 8½ ounces||100%|
|Water||300 grams / 10½ ounces||125%|
|TOTAL||590 grams / 1 pound 4¾ ounces||245%|