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10 Minutes to Making Perfect Sourdough bread levain (starter)

Sourdough bread levain (starter) is the first thing that comes to most people’s mind when it comes to a perfect meal. Today, we will tell you steps on preparing a tasty Sourdough bread levain (starter).

Sourdough bread levain (starter)

We hope you got benefit from reading it, now let’s go back to sourdough bread levain (starter) recipe. You can cook sourdough bread levain (starter) using 4 ingredients and 3 steps. Here is how you achieve it.

First of all, below are the ingridients that you should ready to cook Sourdough bread levain (starter):

  1. Prepare 60 g of fermented apple water.
  2. Take 60 g of flour, any available in your kitchen.
  3. You need 5 g of honey or sugar, option.
  4. Prepare of if levain is too liquidly, add more flour. Too dry, add some water.

After preparing the ingridients, now we are set to make our delightful Sourdough bread levain (starter):

  1. 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..
  2. 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..
  3. 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!.

When it is at the point to where it rises and is ready for your final dough mix, your starter is now. The starter gets more sour the longer it ferments, so following the lead of Chad Robertson and many other great bakers, I like to use a relatively "young" starter in my bread making. In Los Angeles, pastry chef and baker Rose Lawrence keeps a sourdough starter for a wide variety of baked goods, whether for her nomadic kitchen Red Bread or her work at the restaurant Rossoblu. A sourdough starter is created by mixing flour and water, and then allowing the microorganisms — wild yeasts and bacteria — that live in the flour and air to thrive and multiply. Over time, a stable population of these microorganisms develops.

Recipe : Sourdough bread levain (starter)

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After reading this instruction, now you are ready to be able to produce your first amazing Sourdough bread levain (starter) and be a chunck of the minority people that are able to prepare the phenomenal Sourdough bread levain (starter). If you want that your friends are also able to cook a perfect Sourdough bread levain (starter) or even to cook the extra delicious Sourdough bread levain (starter) for you, dont forget to share this page to them.

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