The Fresh Loaf

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Need Help with Starter Build

DanAyo's picture
DanAyo

Need Help with Starter Build

I need help understanding the "Build" process. Here is where the confusion comes in.

I want to make Hamelman's Five-Grain Levain. It instructs me to build the levian using 1.6 oz mature culture, 8 oz flour and 10 oz water. 

Should I use a 3 stage build and if so how do I do this? The total amount of built levain is 1 lb, 3.6 oz. He instructs me to hold out 3 Tbl for seed and use the remainder in the dough.

I've baked this recipe without any staged builds and it came out great, but I'm always looking to improve. If multiple stage builds benefits the bread, I'm all in.

Lechem's picture
Lechem (not verified)

If your starter has been sitting in the fridge unfed for a while. If you're baking regularly and your starter is never too far away from its last feed then don't worry and just follow the Levain build. 

Lechem's picture
Lechem (not verified)

45g starter + 227g flour + 283g water = 555g Levain

Just googled it and it turns out at about 555g Levain!?

How much bread will you be baking? Enough to start a baker! Are you sure you've read this correctly and if so is Hamelman giving you enough to bake 10 loaves and you need to scale down? 

DanAyo's picture
DanAyo

Lechem, I checked the book (page 182 2nd edition) and that is what he says for the "Liquid-Levain Build". It is the recipe for 3 loaves and the weight should come to 1 pound 3.6 oz.

What do you think?

On the 3 stage build. At this time my culture have never been refrigerated. I feed once or twice a day. Is the purpose of the build ONLY to make sure that the starter is strong or is it also for flavor?

Lechem's picture
Lechem (not verified)

In your case the purpose of the Levain build is to build an off-shoot starter with the flour and hydration called for in the recipe. Not everyone's starter is the same and not everyone keeps enough or has it constantly fed. Hence the Levain build to have a fully active starter to the correct specification. 

Your starter is active but I doubt you keep enough and probably not  the right specs for the recipe either. A 3 stage build for you is not necessary but you still need to build a one stage Levain as asked for (as long as you have enough starter to begin with that is). 

And yes, Hamelman is looking to encourage a certain flavour too. His breads tend to be flavoursome but not too sour. 

DanAyo's picture
DanAyo

Lechem, I'd like the bread to have a more sour taste. If that were your goal how would you handle the starter for the above mentioned recipe?

Thanks for the help

Lechem's picture
Lechem (not verified)

Build the Levain as instructed and allow to mature. Then refrigerate the Levain for up to 12 hours. After which proceed onto the recipe. Use warm water when making up the dough as the starter will be cold.

Dabrownman does this when building a levain to encourage both acetic and lactic acid for a more complex flavour.

You can then final proof for 8-12 hours in the fridge if you wish. I believe Hamelman suggests in his recipes to bring out more flavour.

You can do one, the other or both ideas. 

DanAyo's picture
DanAyo

I plan to take your advice next bake using both the refrigerated levain and also the final proof in the refrigerator.

I'm anxious to get started, but it is 3PM here. I think I'll get the levain going in the morning and refrigerate for 12 hr., then mix the dough and let it cold proof tomorrow night and bake the following day.

I am at this time reading the post for No Mess No Fuss Starter. I got the link from your bookmarked pages.

I'm trying lots of things, but I look forward to getting settled with a method that works best for me. I want to get down to a single culture. My obsessive nature drives my wife crazy. She just doesn't get it. It's great to have a forum with like minded people.