Culinary Institute of America

Liquid Levain

Preparation info

  • 11 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Wheat Sou

Method

  1. Mix the feeding 18 hours before using.
  2. In a large bowl or plastic container, dissolve the Wheat Sour Starter in water.
  3. Add the flour and mix by hand until homogeneous.
  4. Place in a container large enough for dough to double in size.
  5. Cover and leave at room temperature to ferment for 10 hours.
  6. Feed again and ferment for an a