Stiff Levain Experiment

Hey all my name is Scott and I’ve been baking for a few years. Really enjoying it. Baking combines my interest in cooking, chemistry, microbiology, and working with my hands.
So I too have been reading about stiff levains and decided to try an experiment. I split my starter a week ago and fed both side by side 2x/day. One at 100% hydration and one at 60%. Mixed up two levains at the same hydration ratios and made doughs of my standard country loaf to see any differences.
In the pic above left is the liquid levain and right is the stiff.
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