Feeding your dough

Still lots of gluten-free recipes call for an amount of levain that is practically the same as the amount of flour in the dough. Let that sink in. You feed your dough nearly 100%! You maximize the fermentation speed in your dough and there’s zero room for error, even at lower temperatures. On top of that you are usually advised to place the dough in a warm spot for some time. Holy moly, this is old school stuff people! Copied and copied and never adjusted, I am sorry to say. Stop that inaccurate nonsense and lower the amount of levain to max 50% of the flour, depending on temperature and time. Give your dough time and (literally) air. Let it develop, let it breathe!

In my upcoming book you will find in-depth info on determining the cut-off time during fermentation at different temperature and feeding levels. Need help in the meantime? Contact me and book a 1-on-1 masterclass.
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