November 9, 2024 - 8:51am
let my levain go too long
so the resulting miche was rather zaftig and flat.
is there any way to rescue a too long levain?
No extensibility at all, just ripping.
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so the resulting miche was rather zaftig and flat.
is there any way to rescue a too long levain?
No extensibility at all, just ripping.
No - although I hear pancakes are good. Enjoy!
Have you tried using a higher gluten flour in your dough to compensate for the overripe levain? Not likely to be a total fix, but if your dough is tearing… I do this sometimes with a long-preferment San Francisco Sourdough that I make.
I tried adding some yeast. But I will be sure to schedule my time better next time.
The dryer belt broke, so I had to tend to that on mix morning.
Turning it into a hybrid sourdough soda bread?
The overripe levain won't have time to breakdown the gluten. The acidity of the levain will also activate the soda. While the soda will counteract the acidity of the over ripe levain.
Add flour, salt and baking soda to make a dough. Don't over knead. Shape and bake straight away. Use a bread pan if that is easier.
what happened when you added yeast?
I would think yeast plus additional flour and water (yes, I know: it would be 'un pain massif') might tone things up.
Rob
added a tbsp of warm water and a tsp of yeast. let it do it's thing then put the dough in and mixed for 3 mins or so.
maybe 2 tbsp flour.
1 slice is like a year in any other place
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I'm guessing you had already bulk fermented the entire miche using the over-ripe levain. If so, the entire loaf would have functioned as a sour -- and you would probably have needed maybe 50% more flour to mix in to have the yeast (I might have tried 2 tsps of instant yeast, more if fresh) do its thing. Like I said: un pain massif!
Rob
"un pain massif!"
indeed. better scheduling.
and pretty darn "sour". but still good.