Young Culture vs Mature Culture - Question
Hello, I'm a little unsure of how each of these differ exactly. Please let me know if this is correct.
I use 100% hydration, 45%ww-45%unbleached white-10% whole rye, Temp 70-72 degrees F
Also: Can anyone tell me the difference between a Levain and a Culture??
Used at the early stages of yeast production.
Mixed with a 50% discard and feed.
Used at about 3-4 hours after being created. Times vary on Hydration, Flour, and Temp.
Favors subtle lactic acid production (flavor similar to yogurt acidity)
Used at the later stages of yeast production.
Mixed with a 80% discard and feed.
Used at about 12-16 hours after being created. Times vary on Hydration, Flour, and Temp
Favors a more pronounced acetic acid (vinegar acidity) and less lactic acid flavor.
Any comments or help would be greatly appreciated,