I used to be a cooking instructor but made the switch to baking. Around the same time, I was diagnosed with lupus and conventional bread was a big trigger for my symptoms, so after coming across research stating that fermented grains are better tolerated by many people with AI problems, I took it as a professional challenge to learn sourdough. It's been one of the best decisions of my life.

Caractéristiques

Levi is a beast. I generally feed him 3x a day if I feed him white flour, and 4-5x if it is whole grain flour. He does well in the freezer (I freeze my croissant dough as a dough relaxing step, and it doesn't bother him) and his ideal bulk temp is between 75-79*F. He is milky, sweet, and lightly lactic while young and grows more acidic as he matures, and he is the reason I can eat bread again.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

Mix together mature levain and water to dissolve levain, then add flour. Mix thoroughly and cover. Set aside to mature. (I didn't fill in specific measurements as it's different each time I feed, depending on what the bake schedule needs. Levain % is anywhere from 5-50%, water is usually 100% but may be as low as 50%, flour differs depending on the day's build). Feed temp usually between 72-78*F.