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Home > Leaven sinking like a rock....

September 28, 2013 - 9:02am
Kelly1960's picture
Kelly1960

Leaven sinking like a rock....

my starter is about three weeks old, give or take a few days.  I've baked twice with it, and although the leaven "floated," I simply didn't trust it to completely do the job of adding air to my bread, so I cheated with a bit of yeast.  Today was supposed to be my first yeast free bake and, after messing around all week with flour percentages (whole wheat, AP, rye, tile grout - just kidding on that one) and weights of the actual starter (30 grams, 60 grams, 60 grams and so on) last night I made the leaven according to the tartine country bread recipe and this morning, 10 hours into it, I attempted to get the starter to float.  It sunk like it had on cement shoes.  should I again resort to supplementing it with a bit of yeast and swear to never mess around with my starter formula again or give it a couple of hours to ferment a bit more?  Will that make a difference?  Darn.


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