There are two types of levain cultures: liquid and firm, but bakers do not have to prepare both types, since it is possible to convert one type of levain culture into the other.
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Q3: You should generally begin the final build
Q4: Healthy levain cultures were prized for hundreds
Q5: Naturally leavened breads generally have a better
Q6: If you change a formula to replace
Q7: If you prefer a levain bread with
Q9: Levain cultures can only be made from
Q10: Since salt can slow down the activity
Q11: Naturally leavened breads baked the same day
Q12: The weight of the mature culture used
Q13: If you add a smaller portion of
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