June 14, 2017 - 12:33pm
Using rye starter in white flour levain
what difference would using 20g rye starter in a levain of 60g white flour and 60g water instead of using 20g white flour starter in the same ratio of white flour/water levain
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what difference would using 20g rye starter in a levain of 60g white flour and 60g water instead of using 20g white flour starter in the same ratio of white flour/water levain
whether you mean using two levains in one bread or using one mixed grain levain, the addition of whole rye will speed up fermentation because of the added minerals in rye vs. wheat. The addition of whole wheat will have a similar but somewhat lesser effect.
David
I just mean is it okay or make sense to use a rye starter in a white flour levain - my usual levain is all white but I thought I'd swap the white starter for rye starter to see difference in taste
It is uncanny you are asking this question today, because that is the very bread I am making. It's one of my favorites. Here is the original post: http://www.thefreshloaf.com/node/17603/when-life-gives-you-too-much-ripe-sourdough
And: Here's a link to the formula
David
That's great - I was only going to use rye starter and then use mix of rye/bread flour in levain that would work wouldn't it
Here's an example that just came out of my oven:
Happy baking!
David
Thanks David thats tomorrows bread sorted and my rye starter is tasty lovely and appley :)
If I get your drift, you want to use a 100% hydration rye starter to build a 100% hydration "white" flour levain. Based on your amounts,
I don't think it would matter all that much even with a single build, but once you get to a two or three stage build the rye is basically inconsequential. And I do this with regularity, as the need/desire exists.
Additionally, you could build more levain than you need, and just reserve the excess for the next dough with a similar white flour levain requirement. In that event you would continue to lessen the rye further and further with repetitive builds.
thanks for that alfanso
basically i have 2 starters in the fridge but have always used the white. Its time to use the rye especially as im getting more into wholemeal flours and love the taste of the rye starter everytime i feed it. so i thought id make a simple bread using the 20g rye starter with 60g white flour and 60g water for the levain and then the following day making a bread using 10% spelt, white and a little rye to give it a bit more complexity. I only make 3 sourdoughs a week as there are only 3 of us in the house so my opportunity for experimentation is limited.
thanks again for the advice
Moray
Keep a small amount of one starter. Should I need to build a levain to different specifications then either I will start off with a small amount and feed well with the new flour and/or hydration ignoring the very small amount used for inoculation. Or I will build in a few stages turning it into a purer starter. Depends on how much of a purist I'm feeling and if the starter needs more than one build for strength.
when i started making sourdough i began with jars and jars of different combinations in the hot press. All named and cared for. 2 survived and i just cant bear to throw them out so i keep 2 in the fridge : )
and build what ever kind of levain I want based on the kind of bread I am making. This week was 10 g of NMNF starter to make a 9% pre-fermented bran levain made from the bran and high extraction flour of 5 sprouted grains - Kamut, rye, red and white wheat and spelt. The other 87% of the dough flour was AP and bread flour.
So, anything goes when it comes to levain builds
I used it last night - the levain matured much quicker than a white one and was really active m - I'm totally converted to rye starter in levain...