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Simple Multi Levain Builds for SD &or YW

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RonRay's picture
RonRay

Simple Multi Levain Builds for SD &or YW

Simple Multi Levain Builds for SD &or YW

 [Updated: 110519-0940]

A great deal has been written about methods to build, or refresh, leavains. It is not the purpose of this posting to say here is a “better way”. The sole purpose here is to say here is a very simple way, if you want to build any desired amount of levain for a loaf you wish to try.

 

I have given out free calculators to work out any mix combinations I can think anyone would ever really want. I still give such things out, however, many people seem to panic if faced with a spreadsheet, still they do use a computer, which is far more complicated. The world is filled with many mysteries that I have given up hopes of ever understanding. So, here are a few basic steps to figure out your builds.

 

Limits:

1/ Only 100%HL (hydration levels) are considered.

2/ Only White Sourdough ( WSD ) or Yeast Water ( YW ) are considered.

3/ Only 1, 2, or 3 Builds are considered.

4/ Only Ratios of 1:1:1 ( Seed:Flour:Liquid ) are considered.

5/ You must know how much Levain you want to end with.

6/ You must already have a SD Seed amount, or a YW Seed amount to start with.

 

Start by writing down the Amount Desired.

Example: AD = 200g

Decide how many Builds you want – limit is 1, 2, or 3.

 

Sourdough Only:

 

Rule: Divide the AD to find initial Seed required:

1-Build, Divide the AD by 3

2-Build, Divide the AD by 9

3-Build, Divide the AD by 27

 

Example: AD = 200g

1-Build, 200 / 3 = 66.666 round the up to 67g.

You will need 67g of Seed to mix with 67g of flour and 67g of water for a total of 201g of levain.

 

Example: AD = 200g

2-Build, 200 / 9 = 22.222 round the up to 23g.

Build-#1 = 23g of Seed to mix with 23g of flour and 23g of water for a total of 69g of levain.

Build-#2 = 69g from B-#1 to mix with 69g of flour and 69g of water for a total of 207g of levain.

 

Example: AD = 200g

3-Build, 200 / 27 = 7.401 round the up to 8g.

Build-#1 = 8g of Seed to mix with 8g of flour and 8g of water for a total of 24g of levain.

Build-#2 = 23g from B-#1 to mix with 23g of flour and 23g of water for a total of 69g of levain.

Build-#3 = 69g from B-#2 to mix with 69g of flour and 69g of water for a total of 207g of levain.

 

Yeast Water Only – Note Well: Everywhere you find “Liquid*” below, you can use YW, or H2O, or a mix.

 

Rule: Divide the AD to find initial Seed required:

1-Build, Divide the AD by 2

2-Build, Divide the AD by 6

3-Build, Divide the AD by 18

 

Example: AD = 200g

1-Build, 200 / 2 = 100g

You will need 100g of YW as Seed to mix with 100g of flour for a total of 200g of levain.

 

Example: AD = 200g

2-Build, 200 / 6 = 33.333 round the up to 34g.

Build-#1 = 34g of YW as Seed to mix with 34g of flour for a total of 68g of levain.

Build-#2 = 68g from B-#1 to mix with 68g of flour and 68g of Liquid* for a total of 204g of levain.

 

Example: AD = 200g

3-Build, 200 / 18 =11.111 round the up to 12g.

Build-#1 = 12g of YW as Seed to mix with 12g of flour for a total of 24g of levain.

Build-#2 = 23g from B-#1 to mix with 23g of flour and 23g of Liquid* for a total of 69g of levain.

Build-#3 = 69g from B-#2 to mix with 69g of flour and 69g of Liquid* for a total of 207g of levain.

 

I hope that is of some help...

Ron

 

Comments

teketeke's picture
teketeke

  Ron,

 That is a simple way to divide  numbers that we want to build by total levain that we aim at.

Thank you for all your help, Ron!!

Akiko

 

RonRay's picture
RonRay

Akiko, there is much science to bread baking, but if we are a bit "off" it will not "Explored", the rocket will not crash. We may have smoke in the kitchen, the birds may have unexpected food, the bread may not taste as good as we had hoped for, but in nearly all cases, it will be eatable, and better in taste and likely more healthy than what the supermarket sells. As "The Hitch Hikers Guide to the Galaxy" put it "Don't Panic"...

Ron

teketeke's picture
teketeke

  Words of wisdom, Ron :)

Thank you again!

Akiko

RonRay's picture
RonRay

Sorry 'bout 'dat

RuthieG's picture
RuthieG

Or the deer in my case............all my left over bread goes to the deer who wander around eating everything in site.

RonRay's picture
RonRay

Just a lot more cost to feed... LOL

Ron

RuthieG's picture
RuthieG

You know Ron, baking bread is such a pleasure for me that I bake almost every day and am happy to share with the critters.  I live in the country and we have everything from feral cats, lots of squirrels, raccoons, possums, deer and on   to exotic antelope that have escaped from the game ranches and have now naturalized, I have enjoyment, pure pleasure from trying new recipes  and my neighbors, kids, friends and all the critters benefit.  Here is my latest creation.  From the wee beasties that you taught us how to make.........

 

jyslouey's picture
jyslouey

of a beautiful loaf Ruthie!!  I'm going to make mine again this weekend with the help of Ron's notes.  I hope to see some improvement to the rise and crumb.  - Judy

RonRay's picture
RonRay

That looks like a very nice loaf, RuthG, and large enough for many of your "friends"... ;)

Ron

jyslouey's picture
jyslouey

when I saw this latest post by you.  You must have heard my prayers or felt my frustrations.  Thank you so much Ron for taking the time to do this for our benefit. - Judy

RonRay's picture
RonRay

I hope it will be of some help, Judy, to you as well as others.

Ron

jyslouey's picture
jyslouey

for 3rd build under Sourdough, I think you meant to write 200/27 not 9 :) 

With this info, I'm now able to proceed with  my 2nd build tonight and hoping to prepare my main dough tomorrow evening  and see what the results  I get on Sat.  - Judy

RonRay's picture
RonRay

Thank you, Judy. You were absolutly right <blush> I have corrected the text.

Thanks so much for pointing the typo out.

Ron

Janetcook's picture
Janetcook

Ron,

Once again I love how you have broken this down into bite size pieces taking out all of the guess work for those of us novices who still need 'training wheels'. :-)

No need to write a book with Akiko...my YW binder is now almost bursting with this new addition!

Or if you ever do decide to publish you have complete access to my binders!  :-)

Thanks for sharing!

Janet

 

RonRay's picture
RonRay

Often, it isn't so complicated, if one starts with the simplest examples and stays with them long enough to understand the principles.  Ah, but then there are the grass hoppers, which while covering much territory, generally see little of the ground in between their leaps... LOL

Keep the binder - 'cause I may need it if my computers ever die... ;-)

Ron

Janetcook's picture
Janetcook

:-)

Indeed, I am an impatient grasshopper and only look down once I hit a wall and get knocked flat on my face at which time the ground is the only thing I can see!

My binder is expanding even as I type - Akiko just posted a new recipe that I can't resist - it is covered in chocolate.....and is a variation of your sourdough crackers but for those who posses, or are possessed by, a sweet tooth.

Janet

RonRay's picture
RonRay

One should never take my ramblings as personal, Janet. Indeed my focus was miles away... However, there is a saying something about "shoes fitting" that might be relevant... ROLF

Ron

Janetcook's picture
Janetcook

The 'shoes' were made just for me :-)

Janet

hanseata's picture
hanseata

that you are an ant, Ron - working on all those helpful tools, while others only stir a lot of air doing their big jumps....

:) Karin

RonRay's picture
RonRay

Karin, no, I will not tell you that.

But sometimes, I feel as if I may be part of a hive... LOL

Ron

RonRay's picture
RonRay

Karin, I have been considering your question, and have decided that, perhaps, I am an ant in many respects ROFL

Ron

kim's picture
kim

Ron,

I cannot thank you enough for saving others get into troubles. Your explanation make sense and very clearly written down too. Thank you for taking time to do a lengthy report on yeast water topics. Thank you.

Kimmy

RonRay's picture
RonRay

Kimmy, I thank you for your kind words.  I do hope it makes baking a bit easier for some. (^_^)

Ron