Jill Fisher

September 2, 2020 at 8:59pm

oops! Just reread and understand you can replace regular milk for water/dry milk called for in the DOUGH PORTION of this recipe. Still curious about why a levain can have milk or buttermilk and sit at room temperature for 12-24 hrs. though? Thanks!

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.