Sourdough: How To Make A Leaven & Float Test
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Weigh in your stirred down sourdough starter.
Add water and make a slurry.
Weigh in the flour. Quantity will be determined by your recipe.
Stir & cover. It will slowly build (rise) over the next few hours.
Ready to use. Light & airy with fermentation bubbles.
Let’s do a float test. A fully built leaven that is ready for baking will float.
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