In August, when the temperature is down right tropical here in Montreal (no AC in this house, after all, a little tropical temp 3 weeks per year can't hurt), I maintain it at 10 g levain + 70 g water + 70 g flour. When I plan to use my oven a lot, knowing my kitchen will heat up to 24☌ to 26☌ or if it's summer, I go up 110 g total levain because I up the flour and water (10 g levain + 50 g flour + 50 g water) so I don't need to feed it more than twice a day. That's my daily regimen, feeding it twice a day in winter.
I maintain as little as 30 g levain (100% hydration - 10 g levain + 10 g flour + 10g water). It ain't just when mom is happy that everybody is happy now is it. I'll check the timetable for that bread to have it ready for this Saturday morning. I "blame" their catholic father who grew-up with Saturday mornings toasted&buttered bread, sunny-side-ups, crispy canadian bacon and fried potatoes. They certainly didn't get that from me, their muslim mother. I can't but try that one despite my reluctance about handling bacon since my sons are bacon lovers. Let's just hope not too many levain 1st timers will follow the instructions to the T and get discouraged by the waste.įlourChild, thank you for the recommandation. I'm not about to throw 1$ worth of it in the drain. Eventhough it's not overly expensive, I'm certainly paying attention not to waste any.
I buy 20 kg (44 pounds) sacs of La Milanaise organic bread flour and even in such large quantities, it costs me CAD1.50$ per kg (CAD0.68$ a pound). "Lazy" editing and maybe some unknown-to-me secret about bulk levain building.
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