August 9, 2020 - 9:53am
leaven oomph...
I normally make my leaven over night. It rises well beyond doubling by the time I'm ready to mix. I recently was unable to get to it though, and by the time I did it had fallen back down to original levels. I assumed that meant it would not be a good idea to use, so I just made some pan bread out of it (tasty). Am I right that it would not have given my bread a good rise? Can a fully fallen leaven still rise a loaf? Thanks in advance.
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Depends on the flour type, feeding proportions and depends on how long it is fermented and at what temperature and hydration. Most of the time it works.
If you have warmer temps than usual, try mixing up the leaven with ice water and/or set inside a well soaked unglazed terra cotta jar or table wine cooler jar. This can slow it down maybe enough for your purposes.
Ok thanks! Good to know.