1 g starter - 5% fermented flour in the levain
This is an update on the small amount starter experiment. I followed Dab's suggestion to drop the starter amount to 1 g and reduce the amount of fermented flour in the levain.
The levain was built using 1g starter, 10 g bread flour and 10 g water. Left to mature on the counter at 30C for about 8 hours. The final dough was comprised of 220 g total flour (including levain's flour) and 75% hydration. I used a similar flour mix as in the first experiment: 50% bread flour and the rest a mix of white spelt, rye and ruchmehl (half-half whole wheat).
Basic steps were used to build the dough and the bulk fermentation occurred over 4 hours. About 3 stretches and folds have been applied and not much handling of the dough was done. Shaped and proofed in the fridge for about 5 hours, and baked straight our from the fridge.
Even though the fermented flour in the levain was a mere 5%, it got the job done without any issues. Now I am even more concerned on how to spend my starter, since I have been using pretty much nothing to build up my levain, and I have not refreshed it for at least two weeks already.
This method has worked well twice, so I think I will keep it throughout summer.
Cheers
Comments
What a great looking loaf. The crust and crumb are amazing.
For such a small amount of pre fermented flour, you bulk fermentation sure is happening quickly!
Don't worry about your starter it seems to being doing just fine. If you're using Dab's NMNF method it should be okay in the fridge for a (long) while.
Happy baking,
Ru
Thanks Ru,
The temperature is very high and so is the humidity, so the bulk fermentation is happening fast. In fact, I use Dab's NMNF idea to manage my starter.
Cheers
really and it has to taste great. Finding something that fits your schedule and works is something to remember. Keeping a starter on the counter and being chained to it for wasteful feeding is something to forget. The NMNF rye starter got=es in the fridge for up to half a year if you want and you can use 10 g of it to make a levain for a loaf whenever you want and never ever maintain it or have to mess with the discards ever again forever - been there done that but not ever again
No Muss No Fuss StarterThanks!
Yes, I use a NMNF-inspired method and have not wasted flour anymore. The only difference is that I use a 50 / 50 (bread flour / whole wheat) flour mix at 100% hydration, and I use a single build instead of triple. I guess I should try your original method for the triple-built 66% hydration whole rye starter.
Cheers!
Great bake. So interesting and instructive that you do such a short cold final rise, with such great results.
Thanks!
There are so many different ways to bake a sourdough bread. This experiment was good to adjust the baking into my schedule in summer.
Cheers
Pal.. this is a great post! Making something that good with just a gram of starter is really a remarkable feat! Very impressive and I'm going to to have to give this a try. Maybe the next challenge should be the opposite.. i wonder what the most starter amount would be for a single loaf!!.. well done!
Who needs a levain and dough when you can just make the starter a 66% hydration NMNF starter and bake it in a tin for a loaf of rye!
I should try just to see what happens. I think it will be a bit more sour than normal.
P.S.: I will need to adjust my schedule because it I ferment 10+ hours on the counter it might be too sour
Thanks,
I will skip the levain build and use the small starter amount straight away in the dough. Just need to adjust a bit my schedule to avoid overfermenting.
Cheers