Hi!

This comment is for Martin! I too want to use my starter in your bagel recipe and need a bit of clarification on your response to Donna. When you say to "use a teaspoon or two and allow the levain to rise" are you meaning to use teaspoon or two to replace the instant yeast in the Poolish protion of the recipe? So 1-2 tsp starter + 166g flour + 198g water mixed together and let rise?

Thanks for any guidance - I am such a newbie to this whole bread making world and need all the help I can get!

Emmie

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