Living Bread by Daniel Leader & Lauren Chattman

Author:Daniel Leader & Lauren Chattman
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2019-09-30T16:00:00+00:00

From Chef to Levain

Now you have the sour ferment or culture—an active microbial culture (or starter culture or, simply, starter). In France, it is called a chef. In Germany, it is an anstellgut. Pasta madre is the Italian equivalent. Masa madre, the Spanish term. You are almost, but not quite, ready to bake a loaf of sourdough bread. Think of your chef as an ingredient that needs to be prepped before it is used in a recipe, the way a carrot requires peeling or mushrooms are chopped before they are added to soup.

To prepare the sourdough, you are going to mix a portion of it with flour and water and let it ferment for a short period of time. In addition to maintaining the culture’s activity, this final backslopping will give you the exact amount of starter you will need for a particular recipe. This exact amount is your levain. Because the amount of levain needed varies from recipe to recipe, each recipe in this book contains instructions on how to mix the appropriate amount and type of sourdough.

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