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whole wheat levain, day 3

Posted By Amy On February 17, 2010 @ 6:03 pm In breads,how to,vegan,vegetarian | No Comments


How about a nice tall glass of levain?

Today is Day 3, when we begin feeding the levain twice a day versus the once per day of days 1 and 2. That pic is at 3.5. I’ve put the levain into a tall, clear glass and marked it. In 12 hours we’ll see how much the yeast activity has made it expand.

Notice all those bubbles, made by that friendly wild yeast I’ve attracted. The catnip is this simple flour-and-water combination, at room temperature. The levain is sticky, and stretches when I stir it before discarding/feeding.

Its developed a slightly fruity, tangy smell, yet still with that sweet and fresh smell to it. I tasted a bit of the levain and yes, there was a hint of sour to it. Fingers crossed — it seems to be coming along nicely. Let’s hope I don’t eff it up somehow.

whole wheat levain: Day 3 (and 4 and 5)

Adapted with permission from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. [2] For days 3, 4, and 5, we go to twice-a-day feedings. Those wild yeast are hungry buggers! Space feedings as close to 12 hours apart as possible. By the fifth day the levain should be ready to use in a sourdough recipe.

    4 ounces (1 to 1⅛ cups) whole wheat flour
    4 ounces (½ cup) cool nonchlorinated water

Now we move to twice-a-day feedings. Do this as close to every 12 hours as possible.

Discard all but 4 ounces of the levain. Add the whole wheat flour and water. Mix well, cover, and let sit at room temperature (65° to 75°F) for 24 hours.

Maybe Yeastspotting [3] would be interested in this series.

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