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[Sourdough Bread Course] Creation & formation of leaven
Hello,
I am on a course Sourdough Bread by Xevi Ramon Simon and I have a question regarding the creation and formation of the leaven. The instructions are not very clear to me from the Day 2. Do I have to remove the particular amount of the ferment from the previous day(s) and add just the 150 grams? Or do I keep adding the necessary amount of water and flour to the accumulated amount of ferment from the previous days? How did you proceed with the creation of the leaven?
Thank you for the help, fellow chefs!
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4 Replies
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In stage 2 you must separate a part of the sourdough from the first day, you may have a small portion left, you have some options that you can discard it, give it away or start a new sourdough.
For the second stage, two proportions are always used, for example 200 grams of sourdough from the first day + 200 grams of water + 200 grams of flour.
In a glass jar, start by first weighing the water (200 grams), then add the sourdough from the first day (200 grams), stir and then add the flour (200 grams).
This same procedure is repeated in the following days, there are some variations that the chef explains in progress.
Greetings.
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Hello, Susan,
thank you for the explanation, it makes sense now. Was not sure if I should discard it, create new or if I should add the amount to the full amount from the precious day.
Appreciate your help and great instructions.
Wish you a nice day! 😌
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Great, let us know how it goes.
Greetings. -
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