Liquid Rye Levain

The following flours can be used to start this levain, wholemeal or light rye. Einkorn (we are hopefully getting this in at the end of the year 2022)  Khorasan, Spelt or a mix of these.

If you feed the levain regularly it will develop more lactic and acetic acids over time which you will taste in your bread. The souring process will level off after around 10 – 14 days.

Feed the levain twice a day if you want to create a stronger metabolism. Make enough for your recipe and to feed each day.

To make a liquid rye levain combine:

Composition:

120% water

100% rye flour (or combination of flours)

25% liquid levain (mother)

Feed once a day in winter or twice a day in summer / hotter months

Storage:

Store at around 20 – 22degC

Time in hours after feeding and degrees of sourness guideline below:

8-10 hours – young levain, mellow flavour

12-14 hours – Mature levain – increased flavour

16 – 18 hours – ripe levain and has a pronounced sour flavour

23-25 hours - not usable at this point for leavening the dough.

Stiff levain

Composition:

100% flour

60 – 70% water

25% Levain (Mother)

Follow the same steps as above.

Liquid osmotolerant  levain

Composition:

100% flour

100% water

20% sugar

25% liquid levain

Feed:  every 12 hours

Storage Temp:  20 - 22decC

Time in hours after feeding and degrees of sourness guideline below:

8 - 10 hours young

10 - 12 hrs Mature, ideal peak stage

13 -14hrs usable but starts to decline.

Lievito Madre levain (this term is synonymous with stiff levain and is frequently used in panettone recipes)

Composition:

100% flour

45 -50% water

20% sugar (you can make this levain without the sugar if you wish)

50% liquid levain

Feed: every 12 hours

Storage Temp: 20 - 22degC

Time in hours after feeding and degrees of sourness guideline below:

8-10 hours – young levain, mellow flavour

12-14 hours – Mature levain – increased flavour

16 – 18 hours – ripe levain and has a pronounced sour flavour

23-25 hours - not usable at this point for leavening the dough.

Enjoy - if you have any questions please drop me an email or give us a call.

Jan