The weight of the mature culture used in the levain build is not included in the final dough total or in the overall formula total yield, since it is presupposed that the baker will remove that portion prior to the final mix.
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Q7: If you prefer a levain bread with
Q8: There are two types of levain cultures:
Q9: Levain cultures can only be made from
Q10: Since salt can slow down the activity
Q11: Naturally leavened breads baked the same day
Q13: If you add a smaller portion of
Q14: Do not refrigerate a just-fed build. It
Q15: If you have 1 pound of a
Q16: The _ the mixing, the _ folds
Q17: As the time a shaped dough spends
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