notes to self for pain au levain

x = 30 g

1. 1x(flour) + 2x(pineapple juice) + 2d ---> 3x[A]

2. 3x[A] + 1x(pineapple juice) + 1x(flour) + 1-2 d ---> 5x[B] see image

3. 5x[B] + 1x(water) + 2x(flour) + 1-2 d ---> 8x[C] see image

4. 4x[C] + 1x(water) + 3x(flour) + 1 d ---> 8x[D]

5. 4x[D] +9x(water) + 12x(flour) + 4-8 h ---> starter= [S]

>> [S] can be refreshed according to:
1x[S] + 2x(water) = 3x(flour) ---> 6x[S]

Pain au levain

3x[S] + 5x(water) + 8x(flour, mixed) + 6-8 h ---> levain

16x[levain] + 11x(water) + 16x(flour) + 1% w/w salt ---> dough

(a strategy to follow based on Reinhart's Artisan Breads Every Day (some rounding)

Related articles

• Pain de campagne (saffronandhoney.wordpress.com)
• Is white whole wheat flour a whole grain? (self.com)