The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mature sourdough starter

Born2Bake's picture

Mature Culture, and when to build the Levain, as well as other questions

January 10, 2013 - 10:10pm -- Born2Bake

I know to use a culture that rises and falls predictably after feedings.. I understand that much, however. When a recipe calls for the use of a "Mature Culture" to build your levain does it mean...

A)  Use the culture at the deflated unfead state to build your Levain that sits for 12-16 hrs.
B) Use a culture that has been fed, built up until it is at its peak height and would float on water- use that to make your levain that will then sit for 12-16 hours.

cake diva's picture

Begging for Mature sourdough starter in northern Chicago suburbs

November 21, 2012 - 10:19am -- cake diva


I know this is probably not a good time to be asking, but should anyone in the northern suburbs of Chicago be reading this and have mature sourdough starter available to share, I would be grateful to partake of it.  I have the long weekend to do some much-delayed breadmaking.  I am in the Glenview, IL area and would drive to a location for the transfer of said starter.

Thank you in advance.


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