March 19, 2012 - 10:23pm
starter v leaven
Hi - the loaf I want to make requires quite a young leaven ie not soured for more than a few hours.
I have some leaven left over from a production a couple of days ago. Can I use a tablespoon of the left over leaven to start my next leaven production? ie. can I use leaven instead of using the original starter culture? What are the pros and cons if any?
Thanks!
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If you have some starter that was left at room temperature for a few days, you probably want to go through two feedings before using it. If it was refrigerated, it might be alright to use it with one feeding.
You want to use a starter that has not totally exhausted its food supply and is still active.
David
Many thanks, David. It's useful to know. I tend to keep my starter out of the fridge in order to speed it along in its cycle. Maybe I should refridgerate it from now on.
What i meant is I have some leftover leaven from yesterday. Can I treat that to all intents and purposes as a starter and use it to generate the next batch of leaven?
Thanks very much.
Yes.
David