The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Levain stored in fridge.

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IchikawaHideki's picture
IchikawaHideki

Levain stored in fridge.

Hello to everyone I'm new here and doesn't got the best english, already saying sorry for my errors.

Coming back to what I'm curious about, I got a stif levain got from my work and now I'm making artisan bread at home but I store my levain in the fridge and some times some breads doesn't come with any sour, it rise preatty well.
I feed him just 1 time per week almost, some times more whem I'm going to make bread.

cold fermetation for levain make it less sour?
  

pepperhead212's picture
pepperhead212

If you aren't using your levain often, it is ok to feed it once a week - just let it sit out a few hours to get somewhat active before putting it back in the refrigerator. And when you go to use it, refresh it a couple times to totally activate it before using it in the recipe, then use about 3/4 of it, feed it again, and refrigerate after a few hours at room temp. This is just a general method - you'll have to figure out the best for your starter and schedule.

As for those loaves without sour, you'll have to experiment to find the best % of starter, temperature, and times for the different proofings, to find what is best for you, and, most importantly, a dependable method. I have been getting good luck proofing the loaves at higher temps - 82-90° - which increases sour. Low temps also increase sour, but I have never had luck retarding (refrigerating) the dough, as I feel a normal refrigerator is too cold, yet others swear by it for increasing sour. It either gets too sour, or not enough, in the same time. More experienced bakers will offer you more specific tips, but remember, you'll have to experiment, and find what's good for you. Dave

IchikawaHideki's picture
IchikawaHideki

oh thanks Dave i will try, i use about 30 ~40% whem i use it, i thought that was about let him rest in room temp. 
thanks againg for the tip.