tonight I used the fresh build technique suggested by Siu Ling and Shawn and documented in various books - that is, use a very small amount of the established starter in my jar, feed it and let it develop a new younger levain - then scoop from that for a batch of dough, in order to give the loaf a milder tast (note to Antonio - file this for future reference - this is what you will want to do to avoid sour bread - ***when*the*time*comes***). A couple questions - too late to affect this batch, but probably of general interest. 1 - I gave the fresh build nearly 12 hours to develop. It looked very bubbly and active but did not double. However - part of the problem (Im sure) was the less-than-perfect container I am using - an open rectangular plastic snap container (such as one finds here in the supermarket). It cant climb the sides easily. I would rather have used a jar but am running out of them (I have been giving away starter in jars - buying jars tomorrow). Even without a lot of rise, a spoonful of the starter passed the Float Test decidedly at 11-12 hours. Should it be good to bake with or should I worry about the lack of rise? Keep in mind that we know the seed starter is active and vigorous. 2 - Even though I had more than a cup by volume of the fresh levain, I still only scooped out a couple tablespoons to go in my dough, as usual. Agreed that this is the right approach? Even when you build it fresh this does not affect the volume used. Correct? Thanks - this will be a 40 percent whole grain loaf (WW and rye) because I am running through AP flour FAST.
Posted on: Thu, 16 Oct 2014 00:23:27 +0000
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