- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Making Artisanal Bread
Posted on 1/20/20 at 6:54 pm to KosmoCramer
Posted on 1/20/20 at 6:54 pm to KosmoCramer
Ok, so I am starting my levain tonight using the King Arthur sourdough starter recipe using whole dark rye flour. It says to use 1 cup flour to 1/2 cup cool water (I measured by weight, 113 g each). The flour couldn’t get entirely wet so I added a little more water to make sure there was no dry flour. Should the mixture pretty much be a solid? Rather than runny? Because it’s a pretty solid thick piece of dough I have right now.
2
Posted on 1/20/20 at 7:28 pm to BugAC
It shouldn't be runny. Make sure all the flour is wet to some degree and you'll be good.
Posted on 1/20/20 at 7:41 pm to BugAC
If it is solid, it’s not truly a levain. Levain refers particularly to mostly liquid cultures used when they’re not too sour. You’ve got a sourdough starter....be warned that a dry, firm starter may take longer to get going than a liquid one.
Baked two loaves of Tartine style pain au levain with toasted sesame seeds today. Hadn’t used my starter in quite some time, so I fed it every four hours on Friday, gave it a big feed on Saturday AM, then built the levain on Sat evening. Mixed the dough Sun AM, bulk fermented overnight, shaped this AM and baked after a 3-hour shaped rise. I did one loaf in a sandwich tin, and other as a boule, baked inside of an old school enameled steel GraniteWare covered turkey roaster. It is lighter weight than cast iron, yet it transfers heat and traps steam beautifully. A heckuva lot easier to hoist in and out of the oven, too.
Baked two loaves of Tartine style pain au levain with toasted sesame seeds today. Hadn’t used my starter in quite some time, so I fed it every four hours on Friday, gave it a big feed on Saturday AM, then built the levain on Sat evening. Mixed the dough Sun AM, bulk fermented overnight, shaped this AM and baked after a 3-hour shaped rise. I did one loaf in a sandwich tin, and other as a boule, baked inside of an old school enameled steel GraniteWare covered turkey roaster. It is lighter weight than cast iron, yet it transfers heat and traps steam beautifully. A heckuva lot easier to hoist in and out of the oven, too.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News