On the third weeks, we still practiced the Bakery product, it was Croissant. The different for this time that the yeast we used was Sourdough or Levain which is a fresh yeast. And alhamdulillah after several tried, finally I succeeded to made Levain. In this morning we were shown by our lecturer about the right methods to made the Croissant and Sour Bread. Besides that, we also got some important knowledges to made the Bakery product.
I've put the remaining of Levain to sleep with ratio 1 : 4 or 100 gr Levain and 400 gr Hard Flour. The purpose of sleep the Levain is to store it for a long time, so it doesn't die. If we will use it, add the water according to quantity of Levain that we use with ratio 1 : 1, for example 100 gr Levain and 100 gr water.
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