You absolutely should buy the book! The videos compliment the book really we'll. Ken's method is elegant in its simplicity and a lot of fun. I'm a huge fan! Just buy the book already!
Receiving your book was one of the best gifts I have received. I have become obsessed with baking bread, and anytime time life isn't going the way I want it to, I bake some of your bread and feel better. After, I get to give bread to the people I love and feel even better.
the book is awesome, simple instructions, insightful and helped me bake amazing bread. and now i find your videos with that little extra addition. perfect master class, thank you!
This book is definitely worth buying! I checked it out from the library and it will be in my Amazon shopping cart soon. I plan on making my first loaf in the morning!
Love, absolutely love Ken's book, *but* after a fairly short period of time (years ago now) I began to entirely ignore everything in the book (as shown here) as related to feeding levain. In a bakery there is nothing wrong with this method, but in a home kitchen (for whom this book is intended) it simply far, *far too wasteful.* That isn't to say that the feeding schedule can't be returned to for a specific recipe a day or two ahead of time (because amounts as shown here *do* contribute to the overall flavor and behavior of the levain itself and in the resultant dough/loaf) but personally when I do so now, I anticipate all the waste ahead of time and am ready for ways to *USE* that waste (in pancakes, in another bake, etc.) rather than merely tossing that large amount away in a trash can as Ken does here. *For daily feedings* when you are *not* planning to bake and are simply maintaining the levain, feed/keep a drastically smaller portion than Ken specifies in the book so that the waste is minimal. You can build it back up when ready for a bake.... Or, more often if I'm honest, I simply work with what I have at any given moment and I don't worry about specific recipes for an everyday loaf. It's your bread after all. Ken's book is fantastic, but in this way only it misses the mark a bit in terms of day-to-day, realistic flour use in a normal home.... referring to it as "spent fuel" doesn't change the fact that most homes do not have bulk deliveries of flour to work with. Happy baking.
So you don’t use the specific weight of levain specified in the book for your everyday bread? Does that mean you go by feel? Or just let it proof longer if you do not have enough levain, poke test till it’s ready?
For 100 gr levain i will put 100 gr flour and 70-100 gr of water (depending on how liquid i want to keep my levain). My levain is called Simone and it was started by a soldier (cook) soon after the 1st world war !
My levain bucket is a repurposed 3lb Darigold cottage cheese container from Costco. Since I cut Kens' recipes in half I don’t need a huge amount of levain so my ongoing levain is about ¼ the amount Ken uses which easily fits in the cottage cheese bucket. (25 gm whole wheat + 100 gm AP flour + 100 gm water + 25 gm of levain). I also have another cottage cheese bucket I use as a flour scooper to get flour from my 6 gallon food storage bucket I use to store my 25lb sack of Costco flour in. I used to freak out over wasted flour until I did the math. One loaf of bread included all wasted four for prep work and levain costs me 37 cents.
Thanks for confirming this for me. The first time I made his country blond I was confused as to why we had to waste 3/4 of the levain. Since then I have halved it but will probably try to quarter it so I don't have to waste anything.
If I'm using your proportions, should I cut the amounts of water and whole wheat to 1/4 when starting the levain too? (Instead of 500 g of whole wheat and 500 g of water I should use 125g of each?)
@@muna3493 This is just a suggestion for keeping the levain. I have the same levain I started 3 years ago and it is very forgiving. Daily feeding is (25 gm whole wheat + 100 gm AP flour + 100 gm water + 25 gm of levain). I always cook 2 loaves and use Ken's amounts for his recipes. I have experimented with other recipes too.
Thanks Ken! I’m 20 days in to my levain. It’s been making fantastic breads. Today my day got away and forgot to feed it this morning so it probably went for 30 hours. Should I be concerned it has died, any advice? Or just continue on feeding back on schedule?
Ken, I baught your book FWSY and i am very satisfied. I have made very great breads. Now I am trying to make the levain and I need help. I am following the exact formula and the temperature is fine. But at the second day the levain expand very fast before noon more than X2 then it collapses And this morning at day 3, the levain was almost liquid. May be the reason was that the cover was to tight ? Anyway i continued the formula but I don't know if I will succeed. What have I done wrong ? Thanks to answer. Jean-Mar - Québec City
Well *I* bought your book because it came highly recommended. I got that it was a KINDA joke. Yeah, people should buy your book but people should also not be offended by the simplest of jokes. I will also be buying a hard copy of your book soon. I have the ebook and I think you are HILARIOUS.
Ken, I have been using Kin Arthur wheat flower and am noticing that the levain is not as soft (doughy) as yours. Is that do to the fact that it's wheat flower or should I be adding more water?
Whole wheat flour, or white wheat flour (like all-purpose or bread flour from KA)? If whole wheat flour, it's is simply not as soft and pillowy (in a levain or in a dough) compared with white flours because there is more chaff and other portions of the wheat within the grind and it's often a different sort of wheat berry that has a coarser texture when milled. There's nothing wrong with yours.
You don't really have to dump it though. I have a worm composter and my worms love it. Or I can make sourdough pancakes, sourdough waffles, muffins, english muffins, or crackers. In other words, I almost never through out any spent starter.
I got your book and my initial attempts are working great. Thanks, it's a great read! What puzzles me is why you use so high ammounts of flour to feed the levain and then just throw it away?!? I use 1/10 of the ammount to keep the levain and on the days when I will mix dough I use 1/5 so I will have for the bread (I am making only one loaf) and to keep the levain going. My initial breads come up very nicely and the culture is remainign strong. P.S. the joke about the proporitons was not very nice, we all know this is an instrucitonal video for the book owners plus an add for the book, but pointing it out like this can have a reverse effect as you see from he comments below. Still I would advice anyone who decided not to buy it due to this to reconsider, it is very, very, very useful and inspiring read.
100% agree with your sentiments here. Ken says "it may seem wasteful"... well, yes, actually it is. If this were scaled up to discard the same proportional amount per boule at his bakery the waste would be enormous. That would never happen of course, but I think for a book that attempts to bring professional baking into the home, this entire method needs to be re-thought and re-imagined and, edited and updated. None of this is to say I don't absolutely enjoy and appreciate this book , because other than this issue about levain feeding I love the book and the immense knowledge and thought that went into it.
good grief! I am going to buy your book just to spite all the communists posting here! How do you think this man buys his equipment and supports his family? No he doesn't wait for the government to send his allowance!
Marketing, it is what it is. Be generous, and have people seek you out, or withhold it in hopes you've given them enough information to focus their interest?
some really good tips thanks... two observations: 1: I would never waste so much flour by using 100g... 10g of levain (starter) + 30 or 40g each of water and rye flour, making more if I'm going to bake the next day. I use any discarded levain in other recipes like muffins and rye crackers. 2: I was shocked to see you throw away your glove after you mixed a levain - so that's 365 non-recyclable and non-biodegradable gloves a year? So unneccesarry, just use other utensils to mix, or hands!
Luckly it is full of videos with exact quantities to refresh the levain and we do not need to buy your book. This is not a video to feed the levain but an ad to buy a book !
+Edoardo Daneo No baker ever! gives away his/her secret to sourdough, even if you buy the book, there are many things that they will never tell you. The secret is in the flour!
Hi, i agree,as a hobby i found 2 old varieties of wheat (tall) that were disappoeared from the market. And i planted abd harvested them for 2 years. I am giving the seeds to Farmers to reintroduce these low gluten weaths. I give them for free so they will moltiplicate. I recieved a natural yeast frim Firenze that was started between the 2 last wars (1925 c.a.) from a soldier who was a Baker during wwI
+Edoardo Daneo Great.. a 1925 levain?wow! How did you find the old wheat variety? I have observed Nicolas Supiot and was deleighted how he used a trough and handled his own flours from his own wheat fields with love. He could deliver babes no doubt! How did you find a field to harvest your wheat in?
I have an ex vignard og about 0,7 ha. I found the seeds through public seed banks who were preserving the old varieties. I had to convince a farmer to help me cultivating these varieties in a different way (that was difficoult to do) compared to rhe modern tecniques. Now we are launching it in bigger scale after seed multiplication. Also the eay to make bread with the flower is very different from modern seed flower.
Levain is French. The “n” is silent. Your pronunciation is correct up until you actually pronounce the “n”. Simply finish with a somewhat nasally sound replacing the “n”. When you speak fast and lazy, skipping the full pronunciation of the “n”, you are actually pronouncing it correctly. So keep speaking fast and lazy. 🤣
"If you want to know the numbers, buy my book" says the arse. Well I just rented at my library and the ratio is 100 grams whole wheat and 400 grams white with 400 grams water at this stage. This stage is 7 days after a daily feeding of 500 grams whole wheat and 500 grams 90 degree water.
"Buy my book" hasn't aged well. I already have the book and I really enjoyed it, but attitudes like this really doesn't come off well. Perhaps they were OK in 2012 when this clip was posted, but in 2021 they come of as tacky. There are so many good resources and videos on youtube today, willingly sharing their recipes. You really really should have done the same here. Make people buy the book because of they want great content, not because they are being held hostage by the lack of information. That said, I did love the book. It's a great resource and a lovely read. Thanks for being a great resource and having helped people make great homemade bread and pizza for years, Ken.
Nope I won't buy your book. You making sourdough starter. Call it by a fancy name if you will. It's sourdough starter. I know you didn't buy a book to get the numbers. Heres the deal folks. It takes 5 days to get to the starting point of a good Levain aka sourdough starter. Many recipes. Some will look liquid, some will be very thick and be called a, "sponge". For the first few days to capture the wild Yeast in the air you can do euqal weights of flour, water. Example day one 100g flour, 100g water. Mix it in a mason jar and put it in your oven with the bulb on for warmth. Day 2 discard 1/2 of the total mixture and add 100 grams flour, 100g water, do the same thing for day 3, removing half the mixture each time you feed. Day 4 we will start a different regime. You will start a 12 hour feedings schedule. In a clean mason jar, place 150g of the starter, and add 200 g of flour but only 100g of water. Do the same thing in 12 hours. You will see the dough look like a thick sponge. It should be very active by now. In the 12 hours since you fed, the dough will over flow the lid on the mason jar and fall back into itself. This is exactly what you want. Remember to leave the lids on a little loose so it's not airtight. Now day 5 we are in the final day and will adjust the mix again. So in a new mason jar place 75g of starter, add in 242g of flour and 133g of water. It should take no more than 6-8 hours in that closed oven with the light on for the starter to rise and start to fall. Repeat the process in 12 hours, but this time at the end of the 6 to 8 hour rise and fall back, you will use it to bake sourdough bread. Tips... Use high gluten bread flour. Learn how to form a loaf, buy some proofing baskets before you start to make starter. Also have a baking/pizza stone before you start making starter. Laslty feed your starter every 12 hours if you keep it in the oven. Also if you can't commit to this kind of schedule, put not the fridge, it will last up to 10 days. However it will separate, a brown liquid will form on top of the starter, it's called hooch, just stir it back it, and start feeding it again with the 12 hour schedule of day 5. It will take a couple of feedings to get the starter up to full strength again (ripen). Look guys, I'm all for supporting folks, but withholding the measurements in the video was lame. I promise you, if you follow my advice, your have some kick ass Levain aka sourdough starter.
His book is a masterclass on artisan baking, so feel free not to buy it, but you are missing out. And it was called "lavain" for hundreds of years before sourdough became a thing on the west coast.
The "buy my book to get the amounts" comment pissed me off too. Your comment was more helpful than watching him spend something like 45 seconds trying to throw away umpteen grams of levain.
@@DanielBrownsan The comment bugs me a bit too. I have bought the book but it's the Kindle edition and I find it a major pain in the backside to find the right page when referring to details. So I'd appreciate having it all repeated on the web and TH-cam. Having said that, it's an awesome book and I understand he didn't want to devalue it when he was recording these videos, so maybe I will cut him some slack and pick up a hardcopy edition too.
@@lukego It's totally worth it. I had the e-book first and asked for the hardcover version as a present. It's so much easier to use in the kitchen. It's a beautiful book and gets a lot of use!
Thanks Thomas. Now all these commenters know everything and can proceed with nothing more than vast amounts of information in your TH-cam comment and *for free*. That's fantastic. Have some respect my man. While I understand your sentiment, make a video of your own (or a series) if you'd like to share the knowledge, rather than coming to the comments section like this. The book genuinely is an excellent one on the topic, far better than many others and provides a great jumping off point. Techniques, examples, different recipes, history.... far more than your paragraph here. Looking forward to your series of videos free to the public.
You absolutely should buy the book! The videos compliment the book really we'll. Ken's method is elegant in its simplicity and a lot of fun. I'm a huge fan! Just buy the book already!
Receiving your book was one of the best gifts I have received. I have become obsessed with baking bread, and anytime time life isn't going the way I want it to, I bake some of your bread and feel better. After, I get to give bread to the people I love and feel even better.
Also marry me
the book is awesome, simple instructions, insightful and helped me bake amazing bread. and now i find your videos with that little extra addition. perfect master class, thank you!
This book is definitely worth buying! I checked it out from the library and it will be in my Amazon shopping cart soon. I plan on making my first loaf in the morning!
I bought both of his books and I’m learning to make sourdough beard and pizza.
"Buy my book!!" Loved it!
Love, absolutely love Ken's book, *but* after a fairly short period of time (years ago now) I began to entirely ignore everything in the book (as shown here) as related to feeding levain. In a bakery there is nothing wrong with this method, but in a home kitchen (for whom this book is intended) it simply far, *far too wasteful.* That isn't to say that the feeding schedule can't be returned to for a specific recipe a day or two ahead of time (because amounts as shown here *do* contribute to the overall flavor and behavior of the levain itself and in the resultant dough/loaf) but personally when I do so now, I anticipate all the waste ahead of time and am ready for ways to *USE* that waste (in pancakes, in another bake, etc.) rather than merely tossing that large amount away in a trash can as Ken does here.
*For daily feedings* when you are *not* planning to bake and are simply maintaining the levain, feed/keep a drastically smaller portion than Ken specifies in the book so that the waste is minimal. You can build it back up when ready for a bake.... Or, more often if I'm honest, I simply work with what I have at any given moment and I don't worry about specific recipes for an everyday loaf. It's your bread after all.
Ken's book is fantastic, but in this way only it misses the mark a bit in terms of day-to-day, realistic flour use in a normal home.... referring to it as "spent fuel" doesn't change the fact that most homes do not have bulk deliveries of flour to work with. Happy baking.
So you don’t use the specific weight of levain specified in the book for your everyday bread? Does that mean you go by feel? Or just let it proof longer if you do not have enough levain, poke test till it’s ready?
I already have the book, these videos are a great compliment. Thank you
One of the best books I’ve ever read. No joke. Well done 👏🏻👏🏻
For 100 gr levain i will put 100 gr flour and 70-100 gr of water (depending on how liquid i want to keep my levain). My levain is called Simone and it was started by a soldier (cook) soon after the 1st world war !
My levain bucket is a repurposed 3lb Darigold cottage cheese container from Costco. Since I cut Kens' recipes in half I don’t need a huge amount of levain so my ongoing levain is about ¼ the amount Ken uses which easily fits in the cottage cheese bucket. (25 gm whole wheat + 100 gm AP flour + 100 gm water + 25 gm of levain). I also have another cottage cheese bucket I use as a flour scooper to get flour from my 6 gallon food storage bucket I use to store my 25lb sack of Costco flour in. I used to freak out over wasted flour until I did the math. One loaf of bread included all wasted four for prep work and levain costs me 37 cents.
Thanks for confirming this for me. The first time I made his country blond I was confused as to why we had to waste 3/4 of the levain. Since then I have halved it but will probably try to quarter it so I don't have to waste anything.
If I'm using your proportions, should I cut the amounts of water and whole wheat to 1/4 when starting the levain too? (Instead of 500 g of whole wheat and 500 g of water I should use 125g of each?)
@@muna3493 This is just a suggestion for keeping the levain. I have the same levain I started 3 years ago and it is very forgiving. Daily feeding is (25 gm whole wheat + 100 gm AP flour + 100 gm water + 25 gm of levain). I always cook 2 loaves and use Ken's amounts for his recipes. I have experimented with other recipes too.
@@muna3493 The sort answer is yes just keep the ratios the same.
Book was amazing. Certainly worth buying.
I have your book, thanks so much for the how to videos!
you don't need to throw away your levain, use it as compost, at the bottom of your vegetables or trees
The book kicks ass! Best bread I've ever made and that's just on my first try!
Just bought your second book! 5 Star Big Steve rating!
Thanks Ken! I’m 20 days in to my levain. It’s been making fantastic breads. Today my day got away and forgot to feed it this morning so it probably went for 30 hours. Should I be concerned it has died, any advice? Or just continue on feeding back on schedule?
It’s a very cool book! I highly recommend it. If I only studied for my CPA as much as I study Flour, Water, Salt, Yeast haha
It's an amazing book! Thank you so much!
It is a good book!
Ken, I baught your book FWSY and i am very satisfied. I have made very great breads. Now I am trying to make the levain and I need help. I am following the exact formula and the temperature is fine. But at the second day the levain expand very fast before noon more than X2 then it collapses And this morning at day 3, the levain was almost liquid. May be the reason was that the cover was to tight ? Anyway i continued the formula but I don't know if I will succeed. What have I done wrong ? Thanks to answer. Jean-Mar - Québec City
Well *I* bought your book because it came highly recommended. I got that it was a KINDA joke. Yeah, people should buy your book but people should also not be offended by the simplest of jokes.
I will also be buying a hard copy of your book soon. I have the ebook and I think you are HILARIOUS.
I do have the book.. but still don’t understand the levain concept :(
I'm gonna buy your book Ken! I read the preview on iBooks and I can't wait to get it!!
Ken, I have been using Kin Arthur wheat flower and am noticing that the levain is not as soft (doughy) as yours. Is that do to the fact that it's wheat flower or should I be adding more water?
Whole wheat flour, or white wheat flour (like all-purpose or bread flour from KA)? If whole wheat flour, it's is simply not as soft and pillowy (in a levain or in a dough) compared with white flours because there is more chaff and other portions of the wheat within the grind and it's often a different sort of wheat berry that has a coarser texture when milled. There's nothing wrong with yours.
Dumping all that great compost material in the trash is painful to watch.
You don't really have to dump it though. I have a worm composter and my worms love it. Or I can make sourdough pancakes, sourdough waffles, muffins, english muffins, or crackers. In other words, I almost never through out any spent starter.
Yes, sourdough with spent levain are really tasty and sour..hmm!
Feliz Navidad 20021 chef este es el primer pasó desde Venezuela 🇻🇪
I got your book and my initial attempts are working great. Thanks, it's a great read! What puzzles me is why you use so high ammounts of flour to feed the levain and then just throw it away?!? I use 1/10 of the ammount to keep the levain and on the days when I will mix dough I use 1/5 so I will have for the bread (I am making only one loaf) and to keep the levain going. My initial breads come up very nicely and the culture is remainign strong.
P.S. the joke about the proporitons was not very nice, we all know this is an instrucitonal video for the book owners plus an add for the book, but pointing it out like this can have a reverse effect as you see from he comments below. Still I would advice anyone who decided not to buy it due to this to reconsider, it is very, very, very useful and inspiring read.
100% agree with your sentiments here. Ken says "it may seem wasteful"... well, yes, actually it is. If this were scaled up to discard the same proportional amount per boule at his bakery the waste would be enormous. That would never happen of course, but I think for a book that attempts to bring professional baking into the home, this entire method needs to be re-thought and re-imagined and, edited and updated. None of this is to say I don't absolutely enjoy and appreciate this book , because other than this issue about levain feeding I love the book and the immense knowledge and thought that went into it.
I would bake bread with the levain you just dumped
good grief! I am going to buy your book just to spite all the communists posting here! How do you think this man buys his equipment and supports his family? No he doesn't wait for the government to send his allowance!
sounds kinda french.. because it is :S
What a waist!!
Marketing, it is what it is. Be generous, and have people seek you out, or withhold it in hopes you've given them enough information to focus their interest?
some really good tips thanks... two observations: 1: I would never waste so much flour by using 100g... 10g of levain (starter) + 30 or 40g each of water and rye flour, making more if I'm going to bake the next day. I use any discarded levain in other recipes like muffins and rye crackers. 2: I was shocked to see you throw away your glove after you mixed a levain - so that's 365 non-recyclable and non-biodegradable gloves a year? So unneccesarry, just use other utensils to mix, or hands!
Such outrageous food waste.
You want to know the numbers? - Google The Perfect Loaf, it's FREE.
Luckly it is full of videos with exact quantities to refresh the levain and we do not need to buy your book. This is not a video to feed the levain but an ad to buy a book !
+Edoardo Daneo No baker ever! gives away his/her secret to sourdough, even if you buy the book, there are many things that they will never tell you. The secret is in the flour!
Hi, i agree,as a hobby i found 2 old varieties of wheat (tall) that were disappoeared from the market. And i planted abd harvested them for 2 years. I am giving the seeds to Farmers to reintroduce these low gluten weaths. I give them for free so they will moltiplicate. I recieved a natural yeast frim Firenze that was started between the 2 last wars (1925 c.a.) from a soldier who was a Baker during wwI
+Edoardo Daneo Great.. a 1925 levain?wow! How did you find the old wheat variety? I have observed Nicolas Supiot and was deleighted how he used a trough and handled his own flours from his own wheat fields with love. He could deliver babes no doubt! How did you find a field to harvest your wheat in?
David J pucas.
I have an ex vignard og about 0,7 ha. I found the seeds through public seed banks who were preserving the old varieties. I had to convince a farmer to help me cultivating these varieties in a different way (that was difficoult to do) compared to rhe modern tecniques. Now we are launching it in bigger scale after seed multiplication. Also the eay to make bread with the flower is very different from modern seed flower.
what a waste of discard.
I guess his ratio are 1-2-2...starter-flour-water.
I was about to buy the book, but that turned me off so much I'm going to buy one or all of the other three I had in mind.
Levain is French. The “n” is silent.
Your pronunciation is correct up until you actually pronounce the “n”. Simply finish with a somewhat nasally sound replacing the “n”.
When you speak fast and lazy, skipping the full pronunciation of the “n”, you are actually pronouncing it correctly.
So keep speaking fast and lazy. 🤣
"If you want to know the numbers, buy my book" says the arse. Well I just rented at my library and the ratio is 100 grams whole wheat and 400 grams white with 400 grams water at this stage. This stage is 7 days after a daily feeding of 500 grams whole wheat and 500 grams 90 degree water.
If you want to follow his schedule, yes, that is accurate.
"Buy my book" hasn't aged well.
I already have the book and I really enjoyed it, but attitudes like this really doesn't come off well. Perhaps they were OK in 2012 when this clip was posted, but in 2021 they come of as tacky. There are so many good resources and videos on youtube today, willingly sharing their recipes. You really really should have done the same here. Make people buy the book because of they want great content, not because they are being held hostage by the lack of information.
That said, I did love the book. It's a great resource and a lovely read. Thanks for being a great resource and having helped people make great homemade bread and pizza for years, Ken.
Nope I won't buy your book. You making sourdough starter. Call it by a fancy name if you will. It's sourdough starter. I know you didn't buy a book to get the numbers. Heres the deal folks. It takes 5 days to get to the starting point of a good Levain aka sourdough starter. Many recipes. Some will look liquid, some will be very thick and be called a, "sponge". For the first few days to capture the wild Yeast in the air you can do euqal weights of flour, water. Example day one 100g flour, 100g water. Mix it in a mason jar and put it in your oven with the bulb on for warmth. Day 2 discard 1/2 of the total mixture and add 100 grams flour, 100g water, do the same thing for day 3, removing half the mixture each time you feed. Day 4 we will start a different regime. You will start a 12 hour feedings schedule. In a clean mason jar, place 150g of the starter, and add 200 g of flour but only 100g of water. Do the same thing in 12 hours. You will see the dough look like a thick sponge. It should be very active by now. In the 12 hours since you fed, the dough will over flow the lid on the mason jar and fall back into itself. This is exactly what you want. Remember to leave the lids on a little loose so it's not airtight. Now day 5 we are in the final day and will adjust the mix again. So in a new mason jar place 75g of starter, add in 242g of flour and 133g of water. It should take no more than 6-8 hours in that closed oven with the light on for the starter to rise and start to fall. Repeat the process in 12 hours, but this time at the end of the 6 to 8 hour rise and fall back, you will use it to bake sourdough bread. Tips... Use high gluten bread flour. Learn how to form a loaf, buy some proofing baskets before you start to make starter. Also have a baking/pizza stone before you start making starter. Laslty feed your starter every 12 hours if you keep it in the oven. Also if you can't commit to this kind of schedule, put not the fridge, it will last up to 10 days. However it will separate, a brown liquid will form on top of the starter, it's called hooch, just stir it back it, and start feeding it again with the 12 hour schedule of day 5. It will take a couple of feedings to get the starter up to full strength again (ripen). Look guys, I'm all for supporting folks, but withholding the measurements in the video was lame. I promise you, if you follow my advice, your have some kick ass Levain aka sourdough starter.
His book is a masterclass on artisan baking, so feel free not to buy it, but you are missing out. And it was called "lavain" for hundreds of years before sourdough became a thing on the west coast.
The "buy my book to get the amounts" comment pissed me off too. Your comment was more helpful than watching him spend something like 45 seconds trying to throw away umpteen grams of levain.
@@DanielBrownsan The comment bugs me a bit too. I have bought the book but it's the Kindle edition and I find it a major pain in the backside to find the right page when referring to details. So I'd appreciate having it all repeated on the web and TH-cam. Having said that, it's an awesome book and I understand he didn't want to devalue it when he was recording these videos, so maybe I will cut him some slack and pick up a hardcopy edition too.
@@lukego It's totally worth it. I had the e-book first and asked for the hardcover version as a present. It's so much easier to use in the kitchen. It's a beautiful book and gets a lot of use!
Thanks Thomas. Now all these commenters know everything and can proceed with nothing more than vast amounts of information in your TH-cam comment and *for free*. That's fantastic.
Have some respect my man. While I understand your sentiment, make a video of your own (or a series) if you'd like to share the knowledge, rather than coming to the comments section like this. The book genuinely is an excellent one on the topic, far better than many others and provides a great jumping off point. Techniques, examples, different recipes, history.... far more than your paragraph here. Looking forward to your series of videos free to the public.