September 8, 2014 - 4:05pm
Another Great Levain Bake!
I am continuing my journey into mastering this one loaf - and this marks 4 in a row that have been nearly perfect. Still 20% WW, 19% Very Active Firm Starter (VAFS).
Like @pipsbread, I am using mostly instagram now to chroncile my Baking journey.
Check me out at @amberartisan.
ALSO: After saving 2 grad from summer jobs, I am intending to purchase a Rofco B-40 oven at christmas time and tremendously expand my prodcution level to include 2 or 3 farmer's markets in the summer! I'll keep you posted on Instagram.
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Looks great! Well done.
Can you give us some more info on your VAFS? Hydration, feeding schedule, flour mix. How do you get the VA part?
Your loaf looks great. Well done.
It's a trade secret.
No, just kidding. I got the idea from chatting with @pipsbread over email.
Very Active - this is achieved by feeding a 50% whole-wheat starter (I keep mine at 60% hydration - I'm sure a liquid levain would work too - just up the portion in the final dough to 21% or so), every 3.5-4 hours kept at 26-28C for a total of 3 builds.
Here's a story: My "tradition" is too keep the starter wrapped in my bed covers (in a tub) for the first feed, as we keep our windows open (I shut my windows and vent for this procedure) at night to let cool air in. This keeps build 1 cool. Build 2, I just let go at the right thermostat temp. Build 3, I store up high in a cabinet to keep it warm. Just a tradition with no scientific basis other than its fun to do and adds a sense of "signature" to my process.
Sorry... more Q's...
Are you suggesting that higher hydration levain is less potent than lower hydration, so you would use a bit more?
How much rise do you see in your VA levain after 3.5 hours?
thanks
Les
Becuase a stiff starter has about 63% flour in it, while a liquid has only 50% flour. They could both be equally potent.
Those ratios both give 10% "Pre-fermented flour".
OH: That reminds me: Also, decrease water to 80-81% to accomodate.
Wow, that is a gorgeous loaf. Beautiful crumb structure, and I can tell it has a great ear. A very impressive bake.
I wonder if you ever followed through on plans to get that Rofco. I too am a Washington cottage baker and wonder if the state will approve my use of one.