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Export 2 ingredients for grocery delivery
Step 1
In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
Step 2
Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
Step 3
Repeat step 2 in its entirety.
Step 4
Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
Step 5
Remove all but 150 grams of the levain and discard. Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined. Cover and keep in a warm place (70° to 90°) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours.
Step 6
Continue feeding every day!