After the Grain Gathering, Dave Miller very kindly sent me the formulas he used in class. Please remember that he dries his levain from one bake to the next (see Meet the Baker: Dave Miller).
Process for levain (for all three breads)
- Sieve out dried sourdough bits
- Add water to soften, create a mush, let sit 1 hour
- Add back sifted-out flour, should make stiff ball (DDT: 78°F)
- Ferment for 10 to 12 hours
- Ferment for 4 hours (DDT still 78°F)
- Ferment for 3 hours (DDT still 78°F)