Richard Miscovich on

Ripe Levain

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Photo Details:
Camera Apple iPhone 4S
Exposure Time 1/20
F-Stop 2.4
ISO 80

Created in this Craftsy class

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Other projects made as part of this class:

Food & Cooking
Pain au levain
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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Bake
Richard Miscovich on

This is a ripe levain I built in Maine for The Kneading Conference. It was a 75F degree day and it fermented for about 8 hours. I'll also post photos of the final dough and baked loaves.

07/28/2014 Flag

This is helpful. Thanks!

01/03/2015 Flag