Cooking & Baking

Auggie

(31,167 posts)

4. My recipes call for a pre-ferment, or levain, which is made from a mother starter

Sat Mar 2, 2019, 12:00 PM

Mar 2019

It's a complicated process, but the final result makes for awesome sourdough. It calls for 15 oz, or 425 grams, of the levain, which is added to 4 1/2 cups, or 567 grams, of unbleached bread flour, water and salt -- plus optional additional yeast, if you don't want a "pure" levain rise. Optimally, I give both the levain and the final dough an extra day of cold ferment, though it is not critical.

Recipe from Peter Reinhart's Artisan Breads Every Day

Suggestion: Buy a scale and measure by weight, not volume. Your results will be more consistent.

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12 replies

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I'm beginning to dip into the mad world of Sourdough. [View all] alfredo Mar 2019 OP

Been itching to get on the sourdough bandwagon MontanaMama Mar 2019 #1

I'm going to check around town to see if any bakeries carry a WW sourdough. alfredo Mar 2019 #10

I don't claim to be an expert dpibel Mar 2019 #2

I need to find a simple straightforward recipe. alfredo Mar 2019 #7

what's in the starter? dweller Mar 2019 #3

I love white artisan breads, but since my illness I can't handle white bread. alfredo Mar 2019 #6

thanks for the reply dweller Mar 2019 #8

Whn I was into Linux, I remember a saying, "there's more than one way to do it." alfredo Mar 2019 #9

My recipes call for a pre-ferment, or levain, which is made from a mother starter Auggie Mar 2019 #4

I have my scale. It came in handy when making mushroom soup. alfredo Mar 2019 #5

I give you Cowboy Kent Rollins' "Quick and Easy Sourdough Starter". trof Mar 2019 #11

Thanks alfredo Mar 2019 #12