The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stiff dough levain

Justali's picture

Sourdough needs a lift!

January 25, 2013 - 7:10am -- Justali

I started my first sourdough levain last Saturday. I have been following a recipe for a stiff dough levain starter and have beeen following every day as described.

I accidentally put 20 extra grams of water in it but added a few extra grams of flour to combat this. 

The starter is now smelling and tasting quite sour but there are only a few bubbles. The starter has not yet kicked into action and has not yet doubled in size (5 days from start).
Could this be because the room temp is not high enough? 

Recipe is from Local Breads, Daniel Leader.

xaipete's picture

Liquid levain vs. stiff levain

April 22, 2009 - 11:41am -- xaipete

Is there a standard hydration level for a liquid levain vs. a stiff levain? I was reading Leader's Local Breads this morning and noticed that his liquid levain has about 130 % hydrated vs. his stiff which has about 50% hydration. I've also been readin Michael Suas's Advanced Bread and Pastry and notice that some of his SD formulas call for a liquid levain while others require a stiff starter.

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