February 11, 2011 - 4:38am
Leftover levain
I've just made my first loaves of Chad Robertson's Tartine Country Bread. I have my 200g of levain leftover. My question is.... can I use that 200g to make more bread the next day? I already have regular starter in the fridge for other bread.
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The leftover 200g levain will probably be pretty weak if you wait until the next day, if you're using it to provide leavening to a recipe. If you're just adding old dough for flavor, it might be fine.
I'd throw it out, or use it to bake something else that same day. Why not a 1:2:3 sourdough loaf? In your case that would be:
because of the way 1:2:3 recipes are built, it means you get to use up all that leftover starter. happy baking!