Liquid levain, or sourdough starter
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5
4 reviews
Excellent
Liquid levain, or sourdough starter
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A liquid sourdough starter that ferments easily and quickly, and is ready to help your breads rise much faster than a dry starter.
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Ingredients
- On Day 1:
- 160 grams water ⅔ cup, tepid temperature (70 to 78 degrees
- 25 grams all-purpose flour 3 tablespoons
- 25 grams rye flour 3 tablespoons
- On Days 2-3:
- 65 grams water ⅓ cup
- 50 grams all-purpose flour ⅓ cup
- On Days 4-10:
- 175 grams water ¾ cup
- 135 grams all-purpose flour ¾ cup
Instructions
- Prepare a clean glass jar. Add 160g of water, 25g of AP flour, and 25g of rye flour, covering it loosely with plastic wrap or a lid. (rye flour ferments faster than AP and gives your starter a much-needed push; I didn't have any rye flour, and whole wheat seemed to do the trick fine.)
- Stir the culture with a rubber spatula for 30 seconds every 8 hours or so for the first 24 hours.
- On days 2 and 3, add another 65g water and 50g AP flour, and continue stirring your starter every 8 hours. If your starter changes, becoming more yeasty, with small bubbles, you're ready to move on to day 4. Otherwise, give it another day at the same level of feeding.
- On days 4-10, or possibly even longer, give your starter 175 grams of water and 135 grams of AP flour once a day (you can divide it into two feeding if that will make you feel better). Your starter should be exhibiting definite signs of change at this point: the surface will be glossy and covered in bubbles; the culture will expand slightly (liquid starter doesn't grow in size quite as much as dry starter); the smell will be fruity; and as you run a spatula through it, the starter will appear gelatinous. If puddles of liquid appear on top of your starter, don't worry, but do note you should probably feed your starter a bit more.
- When all of these signs are present (usually around day 10): congratulations! You're ready to bake with your starter. Or to place it in the fridge until it's ready to be refreshed before baking (a starter should keep for about a week in the fridge without feedings).
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Overall Rating
5
4 reviews
Excellent