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HOMEGROWN Life: Catching some Levain (aka Sourdough Starter)

3/16/2012 1:19:52 PM

Tags: 101, baking, bread, crust, howto, SanFrancisco, yeast, Farm Aid and Homegrown.org

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San Francisco is famous for their sourdough bread which runs wild around there. Fortunately we can all catch our own wild sourdough starter, which is also called levain. Levain is the French term for sourdough starter and has been used for centuries to make bread. Bread made with Levain may even be healthier for you than breads made with commercial yeast. Sourdough actually has a lower glycemic index than regular bread. The levain also breaks down phytic acid in grains. Phytic acid blocks the absorption of minerals and vitamins. Levain also shows promise for people that are intolerant of gluten because it helps degrade and deactivate the proteins that adversely affect people.

Nowadays you can purchase commercial sourdough starter, but what fun is that? Plus you can’t boast that you actually caught the wild levain that made your bread. The bonus is that it’s super easy to do and doesn’t take much, but you don’t have to tell others that. Go ahead and let them think it took you days of complicated procedures to obtain.

So are you ready to get blown away? To catch a levain all you need is some flour and an equal amount of water in a wide mouth container or bowl. Yep, that’s pretty much all you need. And all you do is mix the flour and water together and set it outside for a couple of days. Bring it in, keep it in a relatively warm spot and once it starts to form bubbles on the surface you can go ahead and store it in the fridge. The only thing you do need to do is occasionally feed it equal parts of flour and water once a day. It should have a slightly sour smell to it, which is a good thing. You can keep your levain going for as long as you’re willing to take care of it, or if something goes wrong like it gets moldy.

So how do you use your levain? I like to make a nice no-knead artisan bread with it. The following recipe makes two loaves or one really big one if you’re up for it. However, for a larger loaf the baking times will be longer.

In a large bowl mix together 3 cups warm water (about 110 deg F), 1-1/2 Tbs kosher salt and 1/2 cup of your levain. Add 7-1/2 cups flour and mix. It should be a wet dough, but not sloppy. When you measure the flour you want it to be level cups, which you can get by using the flat back edge of a knife to scrape excess flour off evenly.

Cover and allow this to sit for at least two hours in a warm, dark spot. This dough will not rise like breads made with commercial yeast so don’t worry too much. After two hours you can put it in the fridge to store or make a loaf right away. The dough, because it’s wet, is much easier to handle when it’s cold though, so I usually put it in the fridge for about 2 hours before I plan to bake it.

When I’m ready I pull out half of the dough and while working quickly I shape it into a ball by pulling the top down over the sides stretching it. I then place this ball in a bowl that is lined with a heavily floured non-terry cloth towel. Sprinkle a bit of flour on top and then cover with the edges of the towel. Allow it to rest and do a bit more rising for an hour.

 towel  

40 minutes into the rise place a dutch oven (cast iron of course works the best, but you can use any type as long as it has a lid) in your oven and preheat to 450 deg F. The purpose of the dutch oven is to steam the bread for the first part of the baking. This helps develop a moist crumb while allowing for that real crunchy crust. Of course the heavier the lid the more steaming action you’re going to get, which will further help develop larger holes in the crumb.

When you’re ready to bake pull out the dutch oven and remove the lid. Pick up the towel and bread and quickly (and this can take some practice) and gently roll the dough out of the towel into the hot dutch oven. Quickly put the lid on and put it back in the oven.

 loaf 

 

Bake with the lid on for 30 minutes then remove the lid and bake for an additional 30 minutes or until the crust is completely browned. Don’t overcook though as the bottom can and will burn if left too long.

Remove the bread from the dutch oven and place on a cooling rack. Allow to cool until you can handle it and then serve. You have now mastered the no-knead artisan bread.

A note about ovens and not getting the perfect loaf. Every time I did this recipe it came out well, but not as good as I knew it could be. I always thought I was doing something wrong. When we got our Wedgewood I quickly realized that not all ovens are created equal. Our previous, cheapo oven just couldn’t do the job and it had made me feel inadequate. So if you have a hard time making that perfect loaf of bread it may not be your fault at all, but rather the oven that you are using. 

 

 Rachel Dog Island Farm 

My friends in college used to call me a Renaissance woman. I was always doing something crafty, creative, or utilitarian. I still am. My focus these days, instead of arts and crafts, has been farming as much of my urban quarter acre as humanly possible. With my husband, we run Dog Island Farm in the SF Bay Area. We raise chickens, goats, rabbits, dogs, cats, and a kid. We’re always keeping busy. If I’m not out in the yard I’m in the kitchen making something from scratch. Homemade always tastes better!

 

 



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Post a comment below.

 

Amelia Contreras
5/5/2012 6:21:46 PM
I store my starter in a mason jar with one of the plastic screw caps. If you bake enough, you can keep it on the counter, feeding it every day or two. If you keep it in the fridge it doesn't need to be fed as often. If you make your starter with a whole grain flour it is more vulnerable to mold because of the oils in the grain. I use unbleached bread flour to feed mine. Also, I didn't put mine outside first, just on the kitchen counter. ~Amelia C

Danielle Maj
5/5/2012 4:52:29 AM
Oh, I meant to say that yes, whole wheat is fine for the loaf, but rye is best for the starter.

Danielle Maj
5/5/2012 4:51:33 AM
No honey is needed to feed the yeast. They grow more slowly than commercial strains, so don't need the super energy from purified sugars. Also, no olive oil is needed. I've made sourdough several times before, and its pretty standard to use just flour, water, and salt.

Ann Davis
5/2/2012 9:24:32 PM
Hi, When you store your levain in the fridge, what sort of container should it be in? What should it be covered with?

Linda Crawford
4/29/2012 9:26:08 PM
You mentioned people that are intolerant to gluten...Do you know if this sour dough can be started and fed with a gluten-free flour too? If so, is Brown Rice the best option, since it is actually a grain vs Almond Flour, that is not a grain? Thanks.

Steven Gunter
4/27/2012 12:34:44 PM
There is "only salt", added to the flour? No Olive oil, or a little Honey to feed the yeast a little when you go to make a loaf? I am asking from the position of not being a baker; not from experience. I only read recipes at this time. Also; is it OK if I used >Whole Wheat

Steven
4/27/2012 12:25:33 PM
There is "only" >saltwhole wheat

Eric McDaniel
4/26/2012 1:52:07 PM
Place a small piece of nylon screening material over the jar and secure with a rubber band. That will do the trick and keep more than mice out.

Cherie Winterbine
4/26/2012 12:21:37 AM
re: settting bowl outside a couple days... will this work in rainy weather (if bowl is under shelter) or is it best to wait for a couple sunny days. and. trying to think of a place to put it that the mice won't get to it. there are a lot about this year here, i can somewhat keep them out of my house but the yard is another matter. Thanks for the article I can't wait to try it!







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