Originally, this was a comment in the thread:Levain as Desert
However, I now find that I cannot find such "comments" very easily, and I just spent a too much time finding this, and another "comment", both of which should have been done as a blog, if for no other reason than to be able to reference them, when needed.
=== The original follows with no chages for the previous entry. ===110423
On a daily basis, I have my levain discard as a Desert, and love it. As for how I made it originally, that is well explained in the Banana Saga: Link http://www.thefreshloaf.com/node/20460/
But, since then I have discovered it is very simple to make, and maintain, Banana Levain - assuming that you have a Cuisinart SmartStick 200-Watt Immersion Hand Blender, and if you do not then any blender could serve, but it will mean a bit more mess and work for you to do so.
Let us start from scratch: buy at lease 5 or 6 bananas. The best ones are those you would choose to eat, the poorest are those you would put in a banana quick bread. Take a one quart plastic round container that has a lid, and then peel and slice the bananas crosswise, making round pieces, about 3 to 4 mm thick slices. Place the slices in the container, place the lid on it, and put the container with its sliced contents in the freezer or ice compartment until frozen solid - I do it for 24 hours. Next, remove the container from the freezer and place in the fridge to thaw, where they can remain until you want them. I usually let them have a couple of days, or longer to thaw slowly. They can remain thus for an extended period until you need to use them for refreshing an existing levain, or creating a new one. Freezing them does nothing to the flavor, but it weakens, or destroys most of the cell walls and fibrous parts of the banana. When I need a fresh batch to use for refreshing the levain, I first need to puree the once frozen slices. I use the Cuisinart SmartStick to puree the thawed banana slices directly in their plastic container in less than a minutes.
That puree is a great treat all by itself. If the bananas were still frozen, it makes an ice cream of pure banana, as well. Of course, I prefer it as a levain with a snappy bite to it.
To start a pure banana levain, simply take a small amount - I use 25g - of the puree and add a 1/4 tsp of ANY yeast water, or liquid sourdough starter. I have a yogurt maker that came with 7, 5oz. glasses with individual plastic caps. I use one of these, and blend the "seed" into the puree using a small battery powered hand whisk.
The powered whisk came with two tips - a normal whisk and a small tip called a drink foam-maker, or "foamer". The end of the foam-maker came with a spring coiled on its loop. The spring can be removed. If left in place it catches small fibrous parts and can be a pain to clean. I prefer it without the coiled spring.
I use this battery powered hand mixer to blend the seed with the puree banana refresh for the levain to get a more uniform rise from the levain.
Once a smooth mix is obtained, I smack the bottom of the glass once or twice to more or less level the surface. Then I add a rubber band as a visual indicator of the starting level of the levain. Then snap the lid on the glass.
From time to time I check back to see the growth progress.
I was using 5g seed and 25g refreshment, but the banana levain can become feisty, and on one occasion, it rose over 5 fold and blew the lid off - ejecting banana levain in a mild mess. So, after that, I have limited the total amount to 25g (5g seed and 20g refreshment).
Currently, with an ambient temperature around 70ºF/21ºC, I find it has tripled (or better) overnight, and once again before I am ready to retire. So, when I check and find the glass rather full, I remove the cap and place a clean glass on the digital scale. Then I transfer a 5g seed from the finish batch into the new start of the next feeding.
Of course, once the 5g seed has been "planted" for the next cycle, the remaining 20g is now discarded into my oral compactor. (+^_^+).
And thus, I have come full cycle. I go to the fridge and get the container of banana puree and feed 20g of the puree as the refresh to the levain and another snack starts to grow.