Calculate quantity. E.g. I need 5kg of ripe levain for bread production. 5000g/225 x 100= 2.222 (flour). 5000g/225x125=2.778water.Add water to "mother bucket" & mix to loosen previous mature levain. Add flour in handfuls & mix by hand to achieve a loose mixture similar to pancake batter. Ferment at room temperature for 90 minutes. Cover & refrigerate.

100% All purpose flour 125% Water

Aufarbeitung

Liquid levain composed of unbleached, untreated all purpose wheat flour and water.

100% All purpose flour 125% Water

Ergebnis

Croissant

AP flour 75% Pastry flour 25% Milk, Butter, Sugar, Salt, Malt, Instant yeast,. Liquid levain. Butter plaque

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Kommentare

David Aplin

Hello Edward Pimental !!