Interesting and high quality video. I guess one conclusion we can make is that. There’s a lot of confusing words in baking levain, starter, discard and so on. While I guess the only thing that matters is how active a dough mix is and how if the timing for creating gas pockets is ideal.
I’ve tried this and had similar results. I think having a strong starter helps. 😊. May I ask what is the protein content of your flour. I can’t seem to get a high hydration dough to look or work like yours. 🤷♀️
Definitely strong starter helps alot My flour has 13/5 % protein go for red bobs mill for higher hydration or King Arthur ✌🏼 increase the hydration little by little so you get use to t keep baking thanks for the comment
Interesting and high quality video. I guess one conclusion we can make is that. There’s a lot of confusing words in baking levain, starter, discard and so on. While I guess the only thing that matters is how active a dough mix is and how if the timing for creating gas pockets is ideal.
So glad you found my video useful and love your conclusion indeed ✌🏼
I’ve tried this and had similar results. I think having a strong starter helps. 😊. May I ask what is the protein content of your flour. I can’t seem to get a high hydration dough to look or work like yours. 🤷♀️
Definitely strong starter helps alot
My flour has 13/5 % protein go for red bobs mill for higher hydration or King Arthur ✌🏼 increase the hydration little by little so you get use to t keep baking thanks for the comment