February 5, 2019 - 9:18pm
FWSY - starting levain
I am fairly new to bread baking, and have slowly been working my way through FWSY. I am about to start making my first levain and have a few questions:
- I understand from the book that once I have a mature levain, it can be maintained using smaller proportions at each feed. My question is, do I need to follow the instructions exactly for the first five days of building the levain, or can these amounts also be cut in half (or quarters)?
- Second, when is the best time to put the levain in the fridge to store it if I won’t be using it for a while? Just after feeding it? After using it to bake (8 or so hours after feeding)?
Thanks!
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Before you go down the rabbit hole and attempt Forkish's levain, please - Don't!
Forkish has wonderful recipes but his ways are eccentric. Before you know it you'll be swimming in a pool of levain. Have you read the story of the "magic porridge pot"?
If you still wish to use his method may I suggest you do a much smaller ratio of the amount he builds. Can't remember off hand but 1/10 should do it.
If you are willing to try another method then may I suggest you take a look at this video?
Exact flour isn't important. Use unbleached. Wholegrain is better. And wholegrain rye is better still. Keeping it warm is vital - 78°F is ideal - if you wish for things to go smoothly.
It'll be ready for refrigeration once mature enough to make bread.
I love Forkish but his making a sourdough starter is crazy. You will be throwing out pounds and pounds of flour. Listen to Abe!