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    Liquid Levain From Scratch

    Uploaded by

    Rodrigo Otavio Magalhaes Salgado

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Liquid Levain From Scratch

    Uploaded by

    Rodrigo Otavio Magalhaes Salgado
    12 views3 pages

    Original Title

    Liquid Levain from Scratch

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views3 pages

    Liquid Levain From Scratch

    Uploaded by

    Rodrigo Otavio Magalhaes Salgado

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Levain From Scratch By Romain Dufour

    To prepare in advance:

    >> Let soak some apples(organic) cut in quart in 1 liter of water with 100 gr of honey or
    sugar for 5 to 6 days.

    Le starter

    >> Sift the water from the soaking + add extra water if necessary to obtain 500 gr of
    water TOTAL.

    >>Prepared with this water, a liquid/soft mix ( In liquid solution, wild yeast are able to
    multiplicate faster), see below :

    25 gr. Of dark rye flour ( This is the flour which contain the most wild yeast naturally, if
    you don’t have this flour to replace with bread flour)
    25 gr of bread flour
    50gr water (water from the soaking)

    >> Mix with hand, keep the fermentation between 20 et 30 °C for 24 to 48h in a humid
    place/room (protect with ling film).

    The mix need to double volume and the size of your bowl need to have a proper ratio. If
    your bowl is too big the fermentation might not work the same.

    1st refreshing "levain de première"

    >> Mix 5 à 6 min on slow speed :

    Liquid mix (from the day before) 100 gr.


    Bread Flour 100gr.
    Water (from the soaking) 50 gr.
    >> Firm dough will give you some acidity and will give as well more wild yeast diversity.
    >> Keep Fermentation for 18 hours in the same condition of the day before

    The levain de premiere need to get 2 times its size


    2nd refreshing

    >> Same mixing

    levain de première 100gr. (toss the left over)


    Bread Flour 100gr.
    water (from the soaking) 50 gr
    salt * 2 gr.

    * The salt is now incorporated to cancel the activity of the proteases (enzymes) which
    could liquify your levain with higher acidity.

    >> Keep around 12 hours fermentation to obtain 2.5 times its sizes.

    3rd refreshing

    >> same mixing

    levain 100gr.
    Bread Flour 100gr.
    water (from the soaking) 50 gr
    salt 2 gr.
    >> Keep 8 hours fermentation, It needs to take 3 times its volume (if you feel the
    fermentation is not very active, do not add salt)

    4th refreshing

    >> same mixing

    >> At this stage, we can start planning on the quantity of levain you would need for your
    production.
    Everytime, as much levain as flour. Adjust the recipe based on the final quantity of
    levain you want and use the water from soaking

    Fermentation about 6 hours to obtain 3. times its size.


    Few extra tips

    - Choose organic fruits, wild yeast are more present in it.

    - Do not wash the fruit prior, all your wild yeasts are on the skin.

    - The riper the better

    - your levain is good as soon as it double its volume within 4-5 hours.
    After that, you can keep your levain in the fridge to reduce its fermentation.

    Good luck!
    Looking forward to see your levain and what name you will give him.
    And don’t forget to #jackielaboulange J

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