but if you’re like me, you’ll find these are absolutely worth the effort. And, as is true with baking bread for me, it’s the challenge that makes them all the more rewarding. I’ve heard it said thatpanettoneis the Mt. Everest of baking, well I think these might be the Mt. ...
Yes. Many bakers use multiple levain builds to further adjust the balance of yeast to bacteria or for scheduling purposes. Some rye bread methods, such as 3-stage Detmolder rye, use multiple builds to favor either lactic acid bacteria or yeast (or each in succession). Another example is pan...