A LEVAIN FOR MAXIMUM SOURNESS It’s long-running: A longer running levain helps shift the balance between yeasts and bacteria toward increased bacterial activity, and with the other parameters in this recipe, helps emphasize the effects of their products (increased sourness). In general, bacteria grow faster but start later, whereas yeasts grow more

Skillet Corn Bread (this page)

Since I almost always make a levain when baking, the starter maintenance becomes a little less important compared to the levain (assuming the starter is strong and heathy). The levain works as a sort of equalizer or buffer, giving the bacteria and yeast populations from your starter a chance to grow and increase metabolic activity in the best

Baker’s Couche Also called baker’s linen, a couche is made from linen and is a large rectangular piece of cloth.

The inoculation percentage can vary anywhere from 15% to 100%. For the temperature at which my starter is typically maintained (74° to 76°F/23° to 24°C), my starter carryover is generally around 20% for a 12-hour refreshment cycle.

Each recipe was chosen not only for how delicious the result is, but also to teach you a different facet of sourdough baking, like a mini lesson. For example, a recipe may teach you how to adjust the sourness in your bread, how to effectively mix in enrichments (dairy, egg, and sugar), or how to time your starter, levain, and dough so your bread is

In extreme cases, when your starter ripens too fast even with a very small inoculation percentage, it might help to reduce the hydration of your starter. too. In my experience, a stiff starter seems to cope better with warmer temperatures because it can hang out in a ripened state for longer (see Hydration, this page) without becoming overly

If you find yourself baking only once a week, you can switch to refreshing your starter once a day. Make sure to reduce the starter carryover percentage to reduce fermentation activity and lengthen its fermentation cycle (see Inoculation Percentage, this page). To

CRUMB Evenly open across the loaf interior: The alveoli (holes) shouldn’t be excessively large in areas and tight in others Soft and tender; a beautiful creamy hue with shine Ample, but not overwhelming, sourness and an overall complex flavor; a balanced mix of smooth dairy- and vinegar-like sourness