Tartine Leaven Question....
I have made a couple of versions of the Tartine Basic Country bread (with different web recipes) over the last few weeks with varying success - but I took the plunge a week ago and bought the book to try and get it right. I have ordered a Lodge Combo Cooker, and while I wait for that to arrive I am trying to familiarise myself with Chad's approach.
So...... (and I don't have the book in front of me now), IIRC in the book he says that once your starter is reliable (which mine is) to take a tablespoon of starter, and add flour and water to make the leaven then leave it overnight - and this then becomes a "young" fresh leaven which goes into the dough recipe.
I watched the Tartine Masterclass video (where he is presenting his method to a group of German bakers) yesterday, and in that he says to take a tablespoon of active starter and feed with the flour and water and then to use it in the dough after 2-3 hours.
Does anybody know which is correct? My leaven using the first approach would have completely risen and then fallen after the overnight wait, so to my mind this wouldn't be a young leaven. More of a starter replenishment cycle.
I would expect that after a 3 hour wait, my leaven would have risen 20-30%, and this fits much more with my idea of a "young" leaven.
My thinking right now is to feed my starter overnight so it is in tip-top condition, then to take a tablespoon of that in the morning to make the leaven and use that in the dough after 2-3 hours.
Anyway - any thoughts or words of wisdom from the collective mind?