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)

First feeding

• 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)

My heartfelt thanks to Jacqueline Colussi for her help with inputting the formulas into BreadStorm.

Einkorn Bread

Renan Bread

Sonora Bread

Related posts:

• The Grain Gathering 2015
• The Grain Gathering 2015: Dave Miller on milling and baking