The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Timing

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alpenrose's picture
alpenrose

Timing

Ok, I will try to post this again, please excuse if it is a repeat.  I understand now that my starter needs to be fed before I build a levain.

1. Is it more important to feed it at a particular time before I build a levain, or can I just feed it "the day before"?

2. I usually start in the kitchen about 10:00AM, what time should I build my levain, before building the dough?  I have a 69degree kitchen.

Thank you,

Ford's picture
Ford

This is not an easy question to answer definitively. It really depends upon the strength of your starter, and the temperature of your kitchen. A temperature of 69°F is a little on the cool side, but is workable.

I usually have a starter that is on the sluggish side when I start, because it has not been fed for a couple of weeks and has been stored in the refrigerator. I start refreshing my starter the day before I wish to make my dough. In the morning I take 3 oz. of starter (100% hydration) and add 3 oz each of AP flour and chlorine-free water. This is well mixed and left standing for 8 to 12 hours at room temperature (about 72°F winter 78°F summer). In the evening I add 9 oz. each of AP flour and chlorine-free water. This I let stand overnight (8-12 hours at 67°F to 83°F). This gives me 27 oz of 100% hydration starter and it is ready to go. I use the amount of starter called for and return the rest to the jar of old starter with a enough extra flour and water to feed this starter.

Perhaps this routine will be of value to you.

Ford

alpenrose's picture
alpenrose

Thank you Ford--it does help!