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Sourdough Starter and Leaven Explained | Are They The Same Thing?

Mar 25, 2024
How are you doing, my bakers? I hope you do very well in today's video. We'll talk about the differences between the

starter

and the 11 and why you might want to keep them separate. So let's head into the kitchen and take a closer look at the Levan Levin Sourdough Starter. can be the

same

, but not always when it comes to the definition of the words themselves levan is a French word that means saud our culture levin is an English word that also means

sourdough

culture, but if used as a verb levin can describe the action of fermentation So, for example, the name of my yeast is flint.
sourdough starter and leaven explained are they the same thing
I use flint to

leaven

my bread, although you wouldn't go wrong using any of these words to describe your

sourdough

, but for the purpose of this video we'll stick to English and I. Anyway, I'm not here for a language lesson. I want to show you my workflow and explain the difference between simply preserving a sourdough

starter

and making a lemon with that starter. Now I give him my starter regularly, sometimes I put him in the refrigerator and then feed him less. frequently, but no matter the feeding schedule, every time I want to make bread I prepare the yeast, take some of my starter and in a separate container mix it with fresh flour and fresh water, let it rise and then use that mixture to level my bread, the whole lemon is used in a bread dough, there is no need to leave any because my sourdough starter is kept in a separate container to some, this may seem like extra work and double the washing which is because at the end of the day if you were to feed your starter and rice with leather and use it in your bread, although you would make your bread dough rice the

same

way as 11, you would do it separately,

they

both perform the same function,

they

are the same and I know quite a bit Some bakers who keep their starter regularly only keep a small amount as they should to avoid throwing away a lot when they want to make bread build it up to a large volume in the same jar when they add it to the dough they have just left. a little behind the times to perpetuate the culture this makes life much easier you are only dealing with one jar you are only feeding one

thing

but sometimes this convenience can have some disadvantages if you are always baking the same type of bread It may not be a problem, but most of the time different breads will have different instructions, i.e. with different hydration levels.
sourdough starter and leaven explained are they the same thing

More Interesting Facts About,

sourdough starter and leaven explained are they the same thing...

I keep my starter at 100 hydration when refreshing and feeding it. I know it will be predictable and active in the same way. amount of time because I always keep it in the same conditions, but if you use your starter up to 11 and change your hydration constantly then it can start fermenting at different rates and can become a little unpredictable. Predictability and control are very important, especially for sourdough baking. We all have schedules to keep, you can't just stand around waiting for your bed to turn up properly, but hydration is just one part of it. What about recipes that use different types of flour?
sourdough starter and leaven explained are they the same thing
I only use white wheat flour as a starter. Let's say tomorrow you want to make rye bread, you would need to turn your starter into a rice starter, which I wouldn't really be used to, I mean, it might work, but let's say the next day you want to make some cinnamon buns, that means The cinnamon buns will contain rye flour, of course, if you always make the same type of bread this won't be a problem for you, but if you are one of my viewers, I know that you don't bake the same bread over and over again. .
sourdough starter and leaven explained are they the same thing
The only way to use your starter is to reliably level it when making different breads would be to keep several different starters, which would make life unnecessarily difficult, but I say I've heard people keep several different starters and I never understood why maybe that's So. For the same reason they keep different starters for different breads, I understand that if you keep one for a different type of flour like rye, but keeping a separate starter just because a recipe is slightly different wouldn't make sense. I've never had more than one starter and I've made countless different breads with no problems, but maybe I'm wrong, maybe there's some other reason to keep several different starters.
If you have more than one starter, let me know in the comments. I'm curious why let's start. I went back to my workflow for a second here, so before I took my launcher which is on the left here, I built 11 off of it, which is on the right, then I fed my launcher, basically refreshed it, discarded the excess and then I left them both. goes up, it's the end of the line for 11. It all mixes into the bread though, but the starter needs to be refreshed again so I'll throw away most of it and feed it again, of course you could put it in the fridge just to feed .
I use it before I use it but no matter what I do the starter will always be separate from the 11. Basically the starter is what makes my 11 rise and the 11 is what makes my bread rise yeah it makes it a little complicated the process, but me. I'm sure you see my reasoning behind this. I wonder how many people do it one way and how many do it another way. What is the proportion? Is it more common to use your 11 starters? Was it more common to build 11 from your starter now that I have it? To add, I don't always stick with my system.
I don't always build a separate level. I recently posted a video of sourdough sandwich bread made with ahsoka. The dough was fermented at room temperature for about 16 hours and I just decided to make that video. and I wrote the recipe at night, so I didn't have time to prepare the leather and wait for it to rise. Fortunately for a recipe that has fermented at room temperature for so long, you only need a little bit of sourdough, so I simply took my sourdough starter, which was nice and ripe, I had fed it about a day before, added between 25 and 30 grams to that bread, although I mixed it and let it rise and it worked perfectly, so I didn't even plan to make that bread when I was giving it my starter, it turned out that it was in good condition at the time and I just happened to have enough so I could use it for

leaven

that bread and to me that's definitely a good way to use your sourdough starter like eleven since you don't really have a choice at that point.
You can find the video for that bread on the sourdough playlist. I guess technically we could say that I discarded that bread sourdough because I would have had to feed it there at that point anyway and the excess I used in the bread would have gone in the trash, so the same method could be used for any of your throwaway recipes so I guess the bottom line is this, it's just my opinion so don't think. that I am trying to force you to do some

thing

or change your ways, basically, if you intend to bake a loaf and if you are planning it, you build 11 from your starter, if you decide to make bread at the last minute, you have a starter hanging . around and there is enough, then use the starter as 11.
If you have some discard and you need to get rid of it and you don't want to waste it, then you prefer to add it to some pancakes, then you can use your starters 11. Very rarely do I come across a situation where When I decide to make sourdough bread and need it on the spot, I usually plan this in advance and only save a small amount of starter, so many times it wouldn't even be worth adding to any recipe as it doesn't It would add a lot of flavor and there may not be enough to ferment a whole loaf, of course there are exceptions like the slow fermentation recipe I mentioned above if you want to ferment the bread with natural yeast for half. a day at room temperature, then you only need a little bit and if you use such a small amount, maybe the flour in the starter wouldn't make much of a difference or hydration either, so maybe you could use your white bread flour 100 hydration starter for leaven a bread. which is made from iron, corn, rye, spelled or whole wheat flour, this got me thinking that maybe I should explore some sourdough very slowly.
I usually make 11 a day ahead of time and then make it in a few hours the next day. I could see how a very slow fermentation using only a small amount of starter would make sense, especially as a method of using the same starter with the same ingredients by requiring only a very small amount to proof all types of bread, although I suppose I'll have to Do some experiments and find out. I would love to know more about you. Tell me more about your methods in the comments below. What do you think about my thoughts on this?
What group do you belong to? Will you keep your start? and your level separate it let me know in the comments if you want to see more videos like this click here subscribe to the channel click here that's all I have for you today thank you very much for watching and I'll see you next time

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