Levain 1:13:13 room temp 12 hrs, fridge 3.5 hrs, pH 3.9
365 Whole Foods Bread Flour 350g
Water 292.5g
Levain 70g
Salt 7g
Autolyse 1 hour, 1 stretch and fold, 1 lamination, 4 coil folds
Bulk fermentation: 8 hrs 30 min at 73 F, final dough pH 4.05
Shape
Retard: 13 hours at 32 F
365 Whole Foods Bread Flour is the Central Milling High Mountain flour in private label form. This is my first time using it and it is definitely a great flour. The dough is very extensible and soft, and with its 13.5 percent protein I increased the hydration a bit.
Sourdough Journey has shared a method about refrigerating your starter at peak and using it later. His tests show that if the starter is used within 24 hours, the results are excellent, and he even found that the starter strengthened in the refrigerator.
I fed my levain at 1:13:13. After 12 hours it peaked at 3.5X with a pH of 3.96. I was not ready to use it yet, so I placed it in the refrigerator for 3.5 hours. The pH dropped slightly to about 3.9 and then I added it to my dough. My result shows that it worked very well.
by No_Nefariousness_364
10 Comments
TIL! Thanks OP, gonna need to shop at WF for that flour! What pH meter are you using and do you recommend it?
I just want to say i really appreciate the levain pH info.. something that understandably doesnt get discussed often but I am finding very interesting to pay attention to.
And of course, beautiful loaf
That is the most beautiful bread I’ve seen in a while. Congrats!
What is your levain 1:13:13 mean? A Bible verse! Jk
You mean we need to monitor pH? Crap.
Beautiful loaf and interesting about the starter thing at peak. Do you use it straight from the fridge? Do you have to adjust your water or bulk temp with the refrigerated levain? I love The Sourdough Journey but I didn’t see a page about this on his site.
Was the sourdough journey method from a video he posted? Could you share where you learned that info?
I know that you have a goal for PH but is there a way to change it one way or the other?
Beautiful 🤩
I’m confused about your 1:13:13 starter. Or maybe I should say levain? I feed my starter at 1:1:1. So I’m not understanding the numbers. I’m in no way anything but a novice. So I’m learning! BTW, the open crumb with nooks and crannies is stunning!