So how does one tell when a levain is mature? Is it just like starter, mature when fully bubbly and before it collapses? I have a very enthusiastic sourdough starter; I suspect if I gave it two feedings and then the levain it would rise and collapse overnight, long before I woke to make the dough. I may try it, making the levain the second feeding, though. This bread sounds wonderful - I love that it's pure sourdough, no extra yeast.

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