May 27, 2012 - 2:06pm
Will using less leaven mean more time to bulk ferment?
Hi,
It seems like since summer is hear (Pennsylvania) my Tartine Country Bread is bulk fermenting (overnight) a bit too fast for me.
So my solution I am thinking is cooling down the water to around 35° and using a bit less leaven..........175 grams instead of 200 grams.
I know cooling down the water gets me more time but not sure what happens when I use a bit less leaven.
Thanks for your answers!
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That is only a 12.5% reduction. Since the leaven will still grow at the same rate the result will be a bit slower but not dramatically slower. The cold water and cold flour would slow things down a bit. A teaspoon of yeast will eventually leaven five pounds of flour and a tablespoon is quicker. Your leaven is just your particular culture of yeasts and a small reduction will have a small effect.
100g and see what happens.
The 50g flour and 50g water (assuming a 100% hydration starter) can be added to your dough recipe ingredients so the loaf volume stays the same.
If the fermentation is still too fast, reduce leaven in half again to 50g starter. (adding 75g each flour and water to the dough recipe)