To feed the liquid levain, your sourdough starter, use the following recipe to yield 590g
To feed the liquid levain, your sourdough starter, use the following recipe to yield 590g
50g Liquid levain 240g Bread flour 300g Water
Total 590g
Of the total 590g of "fed" liquid levain, make sure to save at least 50g for the next feeding.
The levain should be kept at room temperature and fed with the above quantities every day. If you do not plan to use it every day then it can be kept in the fridge for a month without feeding.
You will find it will separate in the fridge and a gray water will form. Do not remove this (if mould ever forms then discard and make new levain) .
If you are planning to make bread, remove the levain from the fridge and feed for three days before use.
A pizza stone for your oven will greatly improve your bread.
The picture shows the same dough cooked for the exact same time but the one on top was cooked on a pizza stone and the bottom on a metal tray. You can see the above bread shows the fantastic dark crust of an artisan loaf of bread found in top European bakeries.
Next week we will use the levain to make Borderlaise Bread.
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