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Levain is a bread leavening agent used traditionally
in France and today by artisan bakeries and hobbyists around the world.
It produces breads with rich aroma, pleasant structure and excellent
keeping properties. Levain is a type of pre-ferment which is made in two
fermentation steps from an active sourdough starter culture, flour and
water. It yields a rather dry and porous dough which can be kept
refrigerated for up to a week.
The levain is added to the bread dough, normally replacing the baker's
yeast. In order to make 4 lb (2 kg) levain bread dough some 1 lb (500 g)
levain is needed.
Source: wikipedia
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The Chef Sourdough Starter DAY 1
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
1/2 cup (4 fluid ounces) spring water
Pinch (less than 1/16 teaspoon) moist yeast or dry yeast
DAY 2
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
1/2 cup (4 fluid ounces) spring water
DAY 3
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
1/2 cup (4 fluid ounces) spring water
Day 1: Combine the flour, water, and yeast in a tall 2 to 3-quart clear plastic
container with a lid. Stir well to make a thick, soft dough. The exact
consistency of the dough will vary with the brand of flour or water at this
point to adjust the texture. Scrape down the sides with a rubber spatula, cover
tightly with lid and let stand in a moderate (about 70 degree) place for 24
hours.
Day 2: The chef should have almost doubled in volume. You will see tiny bubbles
on the surface, and you might notice a slight musty smell. Add the flour and
water to the mixture and stir vigorously to distribute the fresh ingredients and
add fresh oxygen to the chef. The texture will still be like a soft dough. You
may add a little more flour or water to make this texture, if necessary.
Scrape down the sides, cover and place in a moderate (70 degree) draft-free
place for 24 hours. Day 3: It will have almost doubled in volume and be quite
bubbly. Add the flour and water, and stir well to make a thick batter. (You may
have to add a little more water if your flourís absorption level is high). With
a marker pen, mark the level of the chef on the side of the container. Scrape
down the sides, cover tightly, and let stand in a moderate (70 degree)
draft-free place for 24 hours.
It should now be loose in texture, like a pancake batter. It will have doubled
in volume from the last addition of flour and water. The chef may rise and fall,
but as long as it doubles at some point during this last period, itís fine. You
now have a fully ripe chef ready to transform into a levain. If you donít want
to make the levain immediately, the chef can be refrigerated for up to 3 days. |
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