Re: L’industrie

people were also wondering how much yeast he puts in the dough, sour dough and preferment. well there is no yeast in sour dough. sour dough IS yeast. to make sour dough you discard and feed for a period of at least 7 days and after that period of time it becomes natural yeast hence the sour taste and people keep the sour dough going for years. I’ve seen 3000 year old sour dough for sale online lolll.  the preferment depends on his temp and humidity so everyones is different. you just need to do some trial and error and figure out what is good. for me I usually find that 300grams flour and 3000 grams water and .043 grams fresh yeast will be good. then I leave it out 18hours room temp and then I use it. and the yeast for the dough goes same way, if its a hot day in New York I’m sure he uses less than if its a cold winter day which is why its not written down, and then again maybe he doesn’t use any and that 5% sour dough is what he accounts for yeast cuz again who uses sour dough and pre ferment? and then ye…