Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them. Spending so much time bending over to make bread twists, I pulled muscles. That time left memories that still inspire me today. Recently I went looking for some formulas she published in her book, then adapted them using sourdough. Nice results, and good to look back at my budding baking first steps.
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Hi. When you convert yeasted recipes to sourdough how much sourdough levain do you use? Is it around 20% or does it depend on what one is making Your bread looks great!
Thanks Jontin. Cheers, Carol.