Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them. Spending so much time bending over to make bread twists, I pulled muscles. That time left memories that still inspire me today. Recently I went looking for some formulas she published in her book, then adapted them using sourdough. Nice results, and good to look back at my budding baking first steps.
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Hi. When you convert yeasted recipes to sourdough how much sourdough levain do you use? Is it around 20% or does it depend on what one is making Your bread looks great!
Hi Carol, baking is all about variables, temp, time, and so I’ll share you this article to help you out!
http://www.stirthepots.com/2016/12/micks-lesson.html
Thanks,
Jeremy
Thanks Jontin. Cheers, Carol.