LESSONS LEARNED in making Sourdough Bread

Not too long ago, I was introduced to LEVAIN - a pre-starter sourdough starter for making sourdough bread.
Huh?
Using a recipe for levain from ‪@theperfectloaf‬, my sourdough bread started to improve! A levain is a sourdough starter used to enhance the fermentation of the sourdough loaf.
The first time I tried making sourdough bread using a levain, it was EXTREMELY cold in my kitchen. I used the warming center on my stovetop to warm my levain to 75 or 76 degrees. Or at least, I TRIED.
Like the story of Goldilocks, I had issues with my kitchen being too cold and my stovetop being too hot.
I share my first experience using a levain in my video, "Have I DISCOVERED the Secret to Perfect Sourdough Bread?" You can see the levain recipe I followed there and watch as I make one recipe WITHOUT levain and another recipe WITH levain - all on the same day! Whew! What an experiment!
🎥 • Have I DISCOVERED the ...
To solve my issues with a too-cold kitchen and a too-hot warming center, I came up with a nifty solution for keeping my levain warm during cold weather so that the temperature is JUST RIGHT. I also used the same method for keeping my sourdough warm while it was bulk fermenting.
I used a metal cooling rack for baking like this:
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Chapters
00:01 - Intro
00:33 - Straight Kamut flour
00:55 - Measuring using a scale
05:00 - Covering & Warming the levain
07:30 - JUST RIGHT

[@debbysummitt7117]

I’m enjoying watching you! Thank you and God bless you for helping all of us learn too. I just started milling my own flour a few months ago, it’s awesome . I just made a first time levain using The Fresh Loaf’s Honey wheat and barley loaf recipe. I accidentally added too much extra water at the end of cooking the barley. I believe this made the dough too wet, as it was sticky and unmanageable. I’ll try the recipe again because the flavor was phenomenal! Please keep experimenting too. I’d like to try your recipe. Where do I get it, please?

[@debbysummitt7117]

Also, isn’t soft white flour used for pastry, muffins, and cakes? Hard white would work with Kamut. Maybe I misunderstood you. Blessings!