The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help, I added too much leaven. How do I fix?

eula's picture
eula

Help, I added too much leaven. How do I fix?

Hello! This is my first time making sourdough and I'm making Tartine's country loaf. I received a lively starter just a few days ago and I made the leaven last night. This morning, it was doubled in size and passed the float test. In my just gotten out of bed state, I forgot the step where I'm supposed to measure out 200g of leaven and used the entire thing! The leaven was made with 1 Tbsp starter, 200g water, and 200g 50/50 white and whole wheat flour mix. The dough is now almost done autolysing.

What should I do? Should I shorten fermentation times and keep an eye on it or is it a goner? Is it going to be a super sour loaf? Advice? I can't believe I messed up already. Thank you. 

G-man's picture
G-man

It won't take as long to rise. Provided the starter is healthy, though, it should turn out just fine. It might not be as sour as you'd expect.

eula's picture
eula

Thank you, it's actually looking pretty good so far. I left out the additional 50g of water when I added the salt because I didn't want it too wet. So now the dough seems stiffer than the photos in the book but it's a breeze to work with.

SourdoLady's picture
SourdoLady

If you haven't already finished your loaf, be sure to pinch off a piece of your dough to use for more starter--otherwise you will lose it.

eula's picture
eula

I already added the salt so it's too late but I still have the starter I used and I fed that today. That should work right? Thanks.