The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Creating a levain without existing culture, is there a way? please help

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RoBStaR's picture
RoBStaR

Creating a levain without existing culture, is there a way? please help

Hi all, currently travelling and did not manage to bring my smidgen of my culture with me. is there a way to create a levain without using an existing culture? Am actually baking tomorrow and have about 12 hours to create one in order to create a bordelais type bread. please help. thank you.

gary.turner's picture
gary.turner

Try using buttermilk, clabbered milk, sour cream, or yogurt to replace all or part of the water in your preferment to give you some sourness. A bit of IDY, and you're good to go. It's not sourdough, but it's pretty good.

cheers,

gary

RoBStaR's picture
RoBStaR

thank you Gary. I have the buttermilk powder and will follow. I appreciate it.