@Barb just letting you know, I tried making (lazy) 3 stage levain. Same formula, basically I did daily feeding of my white starter (the first stage, which also the lazy part lol. 4 hours), then did 2nd stage (4 hours), then the 3rd stage (2 hours), then retard it in the fridge, just for better time management.

I kept it no longer than 3h from mixing to shaping, and no longer than 4h to proof (I didn't bring the levain to room temperature first, sluggish rise, so slightly underproofed. But the wonder of scoring and steam, it turned out fine!). It's even milder. Who knew 30% whole grain with 10% rye can be mild too? Pretty happy!

• Reply