Comparing levains
Liquid -1:1:1
Stiff -1:1:2
Result
They taste the same. The texture is the same.
One big benefit is that the stiff levain stays at its peak longer while liquid levain collapses very quickly and is less active.
The leftover stiff levain kept growing and growing. So I must have used it at an early stage.
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Is anyone good at maths?
To make the final hydration ratio exactly the same, I made some adjustments.
Based on
500g flour
375g water
100g levain (1:1:1)
10g salt
483g flour
392g water
100g stiff levain (1:1:2)
10g salt
I later double checked and realised my calculation was off.... So, the dough with stiff levain has more water than it should.
77.3% VS 78.7%
So, it was a failed experiment...
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While keeping that in mind....,
After the bulk, I tasted both (Yes, raw dough.) and I couldn't detect any difference at all.
Their bulk fermentation speed was the same, too.
Also, two factors.
Banneton size
Stiff levain dough went into a slightly longer banneton. I tried to reduce the capacity by putting a liner in..., but has it worked??
Pan size
Stiff levain went into a slightly shorter but wider pan. (Max)
Bake
Liquid levain dough has sprang taller with a bigger belly. But, the above factors might come into play (as well as the hydration ratio difference)
Don't you hate that!?
I used both levains four hours after I refreshed them. So, neither of the bread was sour. If you use younger levain, that's usually the case.
Your input is welcome!!
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5 сен 2024
