Levain parfait
Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Jimmy Levain
Depuis 2016
I love lambic beers and I'm fascinated by the idea that yeast is everywhere. I was curious what my local yeasts might taste like and was happy to find that making a starter from scratch was so simple. I have a new hobby and a delicious one too.
Caractéristiques
It's still young and hard to tame. It has a lot of lift but can be very sour if fermented too long. Breads have plenty of lift and pancakes a tangy zip. An overnight proof yields a tender crumb.
Goût et saveur
Recette
Ingrédients de base
- 40g Tap water
- 20g Rye flour
- 20g King arthur all-purpose flour
Ingrédients pour nourrir le levain
- 40g Reserved starter
- 20g Rye flour
- 20g All-purpose flour
- 40g Tap water
1
When the starter is ready to be fed, discard all but 40g. This gets rid of the spent flour and keeps the acid load down.
40g Reserved starter
2
Add 20g of each of the flours and 40g of the room-temperature, dechlorinated water. Mix well and let sit covered in a warm place until the next feeding.
20g Rye flour
20g All-purpose flour
40g Tap water
Méthode de travail
1
Let chlorinated tap water sit uncovered on the counter overnight to let the chlorine evaporate.
40g Tap water
2
Rye flour has all kinds of yeasty critters in it. It really kick-starts the starter.
20g Rye flour
3
Cultures adapt to the flours that they are fed so all-purpose flour is added to make sure the starter likes to eat more than just Rye.
20g King arthur all-purpose flour
Result
Tartine Country Loaf
A tartine-inspired recipe with lots of whole wheat.
