Since salt can slow down the activity of microorganisms in the levain culture, you can slow the ripening time by the addition of up to 2 percent salt to the levain. This amount should not come from the overall formula.

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The Answer of Since salt can slow down the activity of microorganisms in the levain culture, you can slow the ripening time by the addition of up to 2 percent salt to the levain. This amount should not come from the overall formula.

Since Salt Can Slow Down the Activity of Microorganisms in the Levain