If you have 1 pound of a liquid-levain culture at 125 percent hydration and you need 15 pounds for bread production, you should plan on building the culture to ___________________ pounds in the first stage and then to ___________________ in the second stage in order to have enough culture for production as well as to perpetuate the culture.
Correct Answer:
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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
Q14: Do not refrigerate a just-fed build. It
Q16: The _ the mixing, the _ folds
Q17: As the time a shaped dough spends
Q18: There is usually no need to reduce
Q19: Matching
-_levain culture
A) baked into loaves that are
Q20: Matching
-_final build
A) baked into loaves that are
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