Food for thought
This is my stiff rye culture, also known as a Sourdough, Mother, Starter, Levain etc. This is the only culture I maintain. I feed it once a day first thing in the morning and it lives on my kitchen countertop. I follow Jeffrey Hamelman’s feeding regimen for which I have made a quick reference chart below. The composition of the feed varies slightly according to the season. When I intend to bake the next day, I convert the discard from the mornings feed to the required levain for the bake over two feeds. You can see the resultant white liquid levain, fully ripe and ready to mix into the dough.
This method ensures a very lively levain with minimal waste. I hope this provokes some thought and discussion.
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