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Here are the ingridients that are needed to prepare a remarkably good Sourdough bread levain (starter):
- Provide 60 g of fermented apple water.
- Prepare 60 g of flour, any available in your kitchen.
- Provide 5 g of honey or sugar, option.
- Get of if levain is too liquidly, add more flour. Too dry, add some water.
Done with the ingridients? Below are the sequences on preparing Sourdough bread levain (starter):
- Mix the flour, water and honey well. Put the mixture in a container or a jar and leave it without lid, but a breathable cloth on the top with a rubber band, at room temp. until the volume the doubled and bubbly. It would be taking 2 days. Rest of the water can be stored in the fridge until making another levain/starter. More fermenting as a result. Quantity of the ingredients is up to you. Making bigger one, like 100g each, would be fine. Just think how often you make a bread in a week..
- Decide not gonna bake a bread today, just keep the jar in the fridge, tightly lid on. You don't need to feed everyday, maybe once a week. But ideal to check the jar sometime. If the levain is too liquidly, add some flour and stir well, if too dry, add some water..
- This is not overstated that after you made this levain, you could keep baking breads forever. Next, see No.13463352-fermented-apple-water-for-sourdough-breads. I'll show you another easy way of sourdough bread baking soon!.
However, sourdough can be a bit of a misnomer. I also refer to my starter as a levain because most people equate sourdough with the infamous San Francisco-style sourdough breads. Whatever you call it – it is the secret to authentic artisan bread. These are all starters leavened from the good bacteria and wild yeasts in the air that thrive in your home. The main difference in the two starters seems to be the type of flour used in creating the starter.
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