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Levain starter

mark evans<msevans@msn.fullfeed.com>
Sun, 10 Dec 1995 21:57:54 -0600
Bread bakers:
I have recently started a large levain starter, using the guidelines from
Daniel Leader's Bread ALone volume.  It is truly stumbling in unknown
places.  Has anyone tried this? What has been the experience?  I am working
up a large starter to do some commercial production and wonder if I could
get some input on how it acts when pushed beyond the "home use" level.  It
has its roots in french village bakeries, so I'm not too concerned.
mark evans