January 5, 2020 - 8:34am
Leaven not passing float test
Hello,
for some reason I”m having trouble getting my leaven to pass the float test. I have a very active starter that passes the float test on its own. However, when I make my leaven the night before baking ( 30 g starter, 100 g water , 50 g whole wheat , 50 g white ) even when I let sit for 10-12 hours the leaven does not float in water. Am I doing something wrong? Thanks for any advice.
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If it's quite cool, even 10-12 hours might not be enough for the levain to be ready.
Post a photo of your leaven. Does it increase in volume or double? If so it's good to go. The float test is really not required to make SD bread.
Great, thanks guys, Yes, i still used the leaven to bake and my loaf turned out fine. I was just curious if maybe i'd get a bit more rise it my leaven was passing the float test. Anyways, thanks again for the comments.
Generally speaking, the more developed the leaven, the faster the dough will ferment (and the more acidity your dough will have from the outset, which is a matter of preference. But a younger leaven can still work fine as long as it's healthy and active - it just takes longer.
I've had this problem in the past as well, so rather than building a levain I have often found that just using my starter instead works just as well, a levain is really just an extension of you starter. BTW I also agree that the float test is not a conclusive test that the levain is ready, understanding how your starter responds to feeding is usually more effective, I can usually tell when my starter will float. Before I bake I feed my starter every 12 hours for two days and again on the morning of the day I begin making my dough and my starter is very active after 4 to 5 hours.
Try a 1.2.2 ration for the levain and let it develop in a warmer environment say 80 or 85 degrees F. it shouldn't take more than four to five hours.
I wouldn’t worry about the levain passing the float test, especially since you are making a 100% hydration levain. High hydration Levain are often too loose to pass the float test. More importantly is it full of bubbles, if it is it will raise bread.
Benny