Levains of various kinds
levains
Liquid Rye Levain
The following flours can be used to start this levain, wholemeal or light rye. Einkorn (we are hopefully getting this in at the end of the year 2022) Khorasan, Spelt or a mix of these.
If you feed the levain regularly it will develop more lactic and acetic acids over time which you will taste in your bread. The souring process will level off after around 10 – 14 days.
Feed the levain twice a day if you want to create a stronger metabolism. Make enough for your recipe and to feed each day.
To make a liquid rye levain combine:
Composition:
120% water
100% rye flour (or combination of flours)
25% liquid levain (mother)
Feed once a day in winter or twice a day in summer / hotter months
Storage:
Store at around 20 – 22degC
Time in hours after feeding and degrees of sourness guideline below:
8-10 hours – young levain, mellow flavour
12-14 hours – Mature levain – increased flavour
16 – 18 hours – ripe levain and has a pronounced sour flavour
23-25 hours - not usable at this point for leavening the dough.
Stiff levain
Composition:
100% flour
60 – 70% water
25% Levain (Mother)
Follow the same steps as above.
Liquid osmotolerant levain
Composition:
100% flour
100% water
20% sugar
25% liquid levain
Feed: every 12 hours
Storage Temp: 20 - 22decC
Time in hours after feeding and degrees of sourness guideline below:
8 - 10 hours young
10 - 12 hrs Mature, ideal peak stage
13 -14hrs usable but starts to decline.
Lievito Madre levain (this term is synonymous with stiff levain and is frequently used in panettone recipes)
Composition:
100% flour
45 -50% water
20% sugar (you can make this levain without the sugar if you wish)
50% liquid levain
Feed: every 12 hours
Storage Temp: 20 - 22degC
Time in hours after feeding and degrees of sourness guideline below:
8-10 hours – young levain, mellow flavour
12-14 hours – Mature levain – increased flavour
16 – 18 hours – ripe levain and has a pronounced sour flavour
23-25 hours - not usable at this point for leavening the dough.
Enjoy - if you have any questions please drop me an email or give us a call.
Jan
