What Is Leaven?
What Is Leaven?
Feb 3, 2002
ucg.org
Here is an example of what my leaven (or levain) looks like before I mix it in my dough. This leaven is a 1:10:10 overnight build. I fed 20g of my starter with 200g bread flour and 200g water for a 4-loaf batch. A 1:10:10 feeding usually peaks in 10-12 hours at 70F/21C. I mixed the leaven at 11pm and it peaked around 10am at a pH of 4.22 — a desirable acidity level for a leaven at peak. I was not ready to bake at that time, so I refrigerated the leaven at peak. I used it in my dough 4 hours late
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