June 29, 2018 - 5:15pm
Young levain versus old in leaven power.
Speaking in generalities, if the whole grain starter is a dependable, active culture but its sat out at an approximate 20o room temp for 12 hours after feeding and has diminished in size, it will still leaven dough but will the gluten structure of the final dough be much affected? How does a young ~4 hour refreshed levain as compared to a ~12 hour refreshed levain affect the strength of the dough, the gluten development, the rise of the loaf?
Thanks.
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Blue, I’m not sure I understand the first portion of your post. But ironically Lechem, aka Abe is interested in a somewhat similar subject. I suspect your question and his will have ties to one another. We spoke a few hours ago about the affects of a young Levain vs. a mature Levain. He is wondering about the different levain’s impact on the hole structure of the crumb.
I have read that the acids (more from a mature starter) will strengthen the gluten. But I must admit I don’t understand it at this time. Maybe we can learn together :)
Dan
Will a mature levain that's been sitting on the counter for 12 hours after a 3rd refresh and is smelling pungent and slightly acidic affect the gluten development, the dough strength, the rise of the loaf as compared to a young levain? Thanks.
Your 12 hr fermented Levain will definitely have more acid than a very young Levain. But your question about the affects of acid on gluten is something that I am not sure. It seems from most everything I read that acids from a Levain has a strengthening affect on the gluten. The reason I have a hard time understanding that is because from my experience it seems that levains with a higher percentage of acid will degrade my dough, given the same temp and ferment times, faster that a young Levain. Nothing scientific. I have to believe I am missing something. Too many highly experienced bakers state that acid has a strengthening affect the gluten.
I hope someone joins in with an explaination that we can comprehend.
Dan
I hear what you're saying. Two conflicting theories; 1) The levain left out longer is more acidic which will tighten the protein and strengthen the dough. Or, 2) The levain left out longer has had more protease activity and the proteins forming the gluten network have been degraded.
Which is it?
makes the difference? hope some of the knowledgeable ones here respond.
Leslie