On Wednesday night, I make all the levain for my dough. I usually have about 20 loaves plus cinnamon rolls to prepare, so I always mix a little extra—just in case. I use a 1:10:10 ratio, and by morning the levain is active and ready to mix into the dough. #levain #sourdough #sourdoughbread #sourdoughbaking #duncanville | Memezsourdough
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On Wednesday night, I make all the levain for my dough. I usually hav…
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Mix your levain tonight, and your dough tomorrow morning. You can let the dough rise and rest, fill, roll and cut. Then let them proof tomorrow night and bake Christmas morning first thing! Recipe and timeline: Tonight: Mix 30g starter, 60g bread flour and 60g water. Let rise overnight in a cool spot. 9am 12/24: mix levain, 250g milk, 600g bread flour (I’m using half fresh milled whole wheat), 2 eggs, a splash of vanilla, 1/2t pumpkin pie spice, 10g salt and 75g sugar. Mix it well and let it res
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