The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lalvain du Jour pain de campagne : need help

RigoJancsi's picture
RigoJancsi

Lalvain du Jour pain de campagne : need help

Hi,


I am looking for the french type powdered starter 'Lalvain du jour pain de campagne' (LA 2).


King Arthur used to sell it but they don't carry it anymore. They have another french starter, LA 4, which produces a stronger, San Francisco type flavor. Can someone tell me where can I buy the milder LA 2 starter?


Rigojancsi

Moehound's picture
Moehound

I too am looking for this starter since KAF doesn't carry it anymore. I used this as a "perpetual starter" in my fridge. After searching I found a product that might be similar at www.culturesforhealth.com I'm not sure how close it will be but am going to try it. I've shopped at KAF for many years but they've been very disappointing lately.


Moehound

RigoJancsi's picture
RigoJancsi

Thank you, Moehound. I checked the site you mentioned and all the starters that they have need to be fed regularly and maintained as wet starters.


I am looking for the dry, ready to use starter that contains yeast as well as bacteria, the kind that does not have to be fed regularly to maintain.  I came across this starter in The Bread Bible by Rose Lavy Beranbaum.  You just add 1/2 tsp of it when you are making the dough.


Please, if someone knows a sourse, let me know.

highmtnpam's picture
highmtnpam

All mine came from King Arthur...now I'm wondering how much I have left!!


Pam

Moehound's picture
Moehound

I too was running low on my small supply of Lalvain du Jour but have managed to retain the yeast as a starter in my fridge by using and feeding it like a "sourdough". It's still retained the tang without the sourness. I mix a double batch and use half for fresh loaves and put the other half in the fridge. So far so good. I've gone up to 2 weeks without feeding it and it's been OK. I just pour out 3/4 of the liquid that rises to the top before feeding.


We should all express our disappointment to King Aurthur Flour for no longer carrying this product.


If anyone finds another source for the LA-2 PLEASE let the rest of us know!!!


Moehound


 


 


 

Moehound's picture
Moehound

This product is once again available at King Aurthur Flour. I haven't tried the new version but am hoping it's still the same great product. I don't think it's labeled LA-2 anymore but is called "French Bread Starter". I'll probably keep it as a "wet" starter in the fridge because of the high cost. I've had good luck drying this starter and reconstituting it.  It still had great tang without the pronounced "sour" of traditional sourdoughs.

tabasco's picture
tabasco

Glad  to know 'Lalvain du jour' is back in stock at KA but I too find those tiny packets very convenient but rather pricey and I can go thru them rather quickly.  

Any chance you can tell us how you start and maintain yours as a starter?

Or perhaps someone knows where to buy larger quantities of this in powdered form?  Maybe at a restaurant/baker's supply house?