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The morning my levain died at 4am and I had 60 pounds of dough waiting
I was at the bakery on 9th Street, about to mix the Saturday rye, when I opened the levain tub and it smelled like nail polish. I had already scaled out 60 pounds of flour, so there was no walking away. I dumped the whole tub, drove home for my backup starter in the fridge, and fed it warm water and rye flour right there in the car. It took about two extra hours, but the loaves proofed fine and nobody at the market knew. Has anyone else kept a secret backup jar just for mornings like that?
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violatorres19d ago
My buddy does the same thing with a secret jar in his trunk.
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