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Author Topic: My Home Grown Levain  (Read 538 times)

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Offline Dangerous Salumi

  • Registered User
  • Posts: 534
  • Location: Few miles west of the George Washington Bridge
  • Using our home grown culture to leaven our dough
My Home Grown Levain
« on: October 13, 2017, 10:31:48 AM »
I started growing my levain back in August. Going through all of the work of modifying an oven, learning how to develop dough, buying premium ingredient etc. and then using industrial yeast just felt wrong.
She makes the dough taste rich with a complexity of flavors. There is only a very mildly sour taste.

First photo: 10:09 pm

Second photo: Just fed 6:46pm


« Last Edit: October 13, 2017, 10:33:47 AM by Dangerous Salumi »
Have a Dangerous day!


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