First loaf from my new levain!!!!!
WOW! Boy was it EVER nice to bite into a naturally leavened loaf again!!!!! The crust, crumb, chew and flavour are so much better!
Very nice to have an active levain started! My YW starter is sparkling along on day four, so I am back in business. Now that I have a nice active levain and ski season is done, I am getting into the rhythm of baking bread again and lovng it again!
I scaled the recipe to half and it was still a large loaf and my neighbors are happy again as I gave them the big half. I have a Forkish double fed sweet levain just finishing bulk ferment. What a beautiful dough!
With the leftovers from his 2nd levain build, I again refreshed at 20:20:80:100: levain, WW flour, strong bread flour and H20. So now after two days, my starter is on it's 4th feeding and looking happy. I am happy!!!!!
Happy baking folks!
Comments
looking good too! So what are you doing with all of Forkish's spent fuel? I say make some more bread! Well done and
Happy baking
I only make enough of the first levain, to do the second build with a little left over to feed and continue the starter. To me it makes no sense to do a 500g first build to only use 250g's, So a 300g first build works without the wastage.
Nice bake. Looks good! A successful sourdough bake with a new levain is very satisfying. My mother starter is 15 months old now and I still get excited when it bubbles up.
I'm more new to Forkish recipes though and I find building up to the amount that goes into the recipe is far more manageable and of course less wasteful.
Thanks!