Reviving the long neglected Levain!

In the last video, I showed you how to make levain (Sourdoughstarter) (link below)
• 르방, 천연발효종, 사워도우 스타터 만들...
I told you that you can store LeVin made at that time in the refrigerator.
However, if left in the refrigerator for too long, the yeast in levain will gradually lose its strength and may get injured and die.
And if you want to put levain that has been neglected for a long time, you have to wake up the sleeping levain and make it healthy and active again.
Today, I will show you how to manage and revitalize levain , which has been neglected for a long time.
Please refer to the video for more details~~^^
Naver Cafe: cafe.naver.com...
Instagram: / ive101671
#Saving the old Levain#Care for levain #Making levain #Making sourdough starter#Levain#Sourdoughstarter#Baking Studio Blanc #Paris Life #Baking in Paris #paris

[@user-it3lh3qy4x]

리프레쉬 할때 덜어낸 르방 말고 나머지는 어떻게 하시나요?

[@bakingstudioblanc]

저는 그냥 버립니다..^^

[@koco9033]

이 어러운걸 해내지 말입니다 ㅎㅎㅎ

[@bakingstudioblanc]

ㅎㅎㅎㅎ

[@saee8516]

너무 유익하네요ㅠㅠ 혹시 밥 주는 주기는 어떻게 하셨을까요!?

[@bakingstudioblanc]

저는 자주 빵을 만들지 않아서 1주일 이상 방치할 때도 있어요~~

[@gaiya6325]

리프레쉬하실때 물양을 동량으로 안하시는 이유가 먼가요?

[@bakingstudioblanc]

르방양이 물양보다 적은 이유는 르방보다 먹이(밀가루)양이 많아야 먹이활동이 활발해지기 때문입니다