As I use it young mostly, it has a creamy aroma and no trace of acetic acid. Being in Asia where most breads are cottony soft, having a sour tang is hard to accept. So using it young enables me to control the "sourness" of breads. From a refresh, I would be able to use it within 5 hours at room temp (29 - 30 C usually)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour
100% Water

Zutaten für die Auffrischung

100g Water
100g Bread

As it is refreshed from the fridge, any liquid and 80% of the prevailing contents are removed. 100g of water (room temp) is poured in. The water is then mixed with the residual sourdough with a bamboo stick. It should be slightly bubbly by the time it is mixed. 100g of flour is then poured in and mixed into a thick paste. Mix well until it has an even consistency.

100g Water 100g Bread

Aufarbeitung

My levain is approximately 2 years old. It was made from scratch and is the second surviving version. It is refreshed at least once a week as I bake that often. It is always a 1:1 combo unless I have other side projects eg a stiff starter for panettone. Before use, I take it out of the fridge and give it about 2 feeds every 5 hrs. I like to use a young levain.

100% Flour 100% Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek