February 12, 2017 - 11:09am
Ken Forkish Levain quantities
I thought that the Levain does the function of the yeast except the Levain acts more slowly. Why then, when making a hybrid which uses some yeast, does Forkish call for more levain than he calls for in a pure Levain dough?
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things up so fast, more levain is needed to provide the sour since the LAB won't be working in the dough as long.
Thank you for the rapid response to my previous query regarding Levain content.
When making Ken Forkish yeast only dough, the hydration is about 72 pct and the dough is relatively stiff, whereas when making his Levain only dough the hydration is 80 pct and the dough is quite gooey. Should I reduce the amount of water so that the hydration in the Levain only dough is 72 pct?
very open crumb at 72% the holes won't be as big but it will be much easier to handle. With yeast you don't need the extra water to get big holes. Big holes isn't my thing for me since most of my bread is for sandwiches. Forkish's hydration for his white SD vary from 78-80% depending on how much whole grain is in them.