The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

young culture

Born2Bake's picture

Young Culture vs Mature Culture - Question

January 15, 2013 - 9:08am -- Born2Bake

Hello, I'm a little unsure of how each of these differ exactly. Please let me know if this is correct.
I use 100% hydration, 45%ww-45%unbleached white-10% whole rye, Temp 70-72 degrees F

Also: Can anyone tell me the difference between a Levain and a Culture??

Used at the early stages of yeast production.
Mixed with a 50% discard and feed.
Used at about 3-4 hours after being created. Times vary on Hydration, Flour, and Temp.
Favors subtle lactic acid production (flavor similar to yogurt acidity)


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