If it is an extra hour, that's fine. If it is several hours, or a day or do, put it in the fridge until an hour before you need it so you can pull it out and let it warm up. Leaving it in the fridge for a day or more will make your bread more sour.
I maintain a 100% AP flour starter in the refrigerator and do a 130% levain build over night at room temperature for my standard sourdough (again with AP flour). I follow David Snyder's San Joaquin recipe for the most part (20 hour refrigeration of the bulk dough). Results are reproducible with no issues and the bread has only a hint of sourness which is what we like.
thank you. I used Paul Reinhat's recipe in his "everyday" book and it worked quite well I keep it in the refrigerator and have refreshed it twice now both worked perfectly. i just wasn't sure how long I needed to let it sit out prior to the final mix. I'm wanting to use it for Ken Forkish's levainthank bread. I think I have my answer now. I'm a newbie so probably overthinking things. Love this site.
I am tryjng for the second time to make a firm starter. I am on the third step in Blessing of Bread book. When I measure the flour for the 1/4 cup starter, there is too much flour to adhere to the starter. Do others find this so? I now have to wait to see if this 3rd step is working ..any advice? chaikala
i baked my levain boulle on a stone and i overlooked the top as it was much darker on top than it was 1/2 way down. I also noticed that the top half of the loaf had a perfect crumb and the lower 1/2 seemed to be more dense I think i had my stone too high in the oven. Does that sound right? I proofed the boulle in the refrigerator over night about 10 hours.
for at least 45 minutes? And at what temperature did you bake your bread? And did you steam it in some way for the first 10-20 minutes? We need a few more answers.
If it is an extra hour, that's fine. If it is several hours, or a day or do, put it in the fridge until an hour before you need it so you can pull it out and let it warm up. Leaving it in the fridge for a day or more will make your bread more sour.
thank you very much!
I maintain a 100% AP flour starter in the refrigerator and do a 130% levain build over night at room temperature for my standard sourdough (again with AP flour). I follow David Snyder's San Joaquin recipe for the most part (20 hour refrigeration of the bulk dough). Results are reproducible with no issues and the bread has only a hint of sourness which is what we like.
thank you. I used Paul Reinhat's recipe in his "everyday" book and it worked quite well I keep it in the refrigerator and have refreshed it twice now both worked perfectly. i just wasn't sure how long I needed to let it sit out prior to the final mix. I'm wanting to use it for Ken Forkish's levainthank bread. I think I have my answer now. I'm a newbie so probably overthinking things. Love this site.
I am tryjng for the second time to make a firm starter. I am on the third step in Blessing of Bread book. When I measure the flour for the 1/4 cup starter, there is too much flour to adhere to the starter. Do others find this so? I now have to wait to see if this 3rd step is working ..any advice? chaikala
i baked my levain boulle on a stone and i overlooked the top as it was much darker on top than it was 1/2 way down. I also noticed that the top half of the loaf had a perfect crumb and the lower 1/2 seemed to be more dense I think i had my stone too high in the oven. Does that sound right? I proofed the boulle in the refrigerator over night about 10 hours.
for at least 45 minutes? And at what temperature did you bake your bread? And did you steam it in some way for the first 10-20 minutes? We need a few more answers.
i preheated my stone. Baked at 475. Forgot steam. We Hank you for responding. Helpful.
i preheated my stone. Baked at 475. Forgot steam. We Hank you for responding. Helpful.