The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leftover levain

ronnie g's picture
ronnie g

Leftover levain

I've just made my first loaves of Chad Robertson's Tartine Country Bread.  I have my 200g of levain leftover.  My question is.... can I use that 200g to make more bread the next day?  I already have regular starter in the fridge for other bread.

cranbo's picture
cranbo

The leftover 200g levain will probably be pretty weak if you wait until the next day, if you're using it to provide leavening to a recipe. If you're just adding old dough for flavor, it might be fine. 


I'd throw it out, or use it to bake something else that same day. Why not a 1:2:3 sourdough loaf?  In your case that would be:



  • 200g of your leftover starter

  • 400g water

  • 600g (maybe even 700g) flour

  • 15g salt


because of the way 1:2:3 recipes are built, it means you get to use up all that leftover starter. happy baking!