The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Quick leaven?

TheBrickLayer's picture
TheBrickLayer

Quick leaven?

I've been having some success with a "quick leaven," one that passes the float test in about three hours as opposed to after an overnight ferment. All I did was triple the amount of starter I put into the leaven build. That gives me a good, float-y sponge in a relatively short amount of time. 

To be honest, I think I'm having *better* results than I do with a mature overnight leaven. I believe the yeasts in this leaven are not nearly as exhausted as those in an overnight one. I get more rise in my bulk ferment and proofing, and a more subtle and tasty flavor after an overnight proof in the fridge. 

I'm posting because I'm wondering why more people don't do this? Either way works fine, of course---quick or overnight. But there seem to be apparent benefits to doing it this way. Yet I've seen vanishingly few recipes that advise such an approach. Is there something I'm missing about it?

Lechem's picture
Lechem (not verified)

I would think taste and time. But if both suit you then that's ok!

If it's been a long time between feeds then you might want to balance the flavour by giving a greater feed. If it hasn't been a long time between feeds and you wish for a quick starter build then by all means.

I'm there's some other explanation out there but as I've learned with starter there are as many different ways as there are bakers.