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April 18
I was wondering how the French make a levain. If I had some sourdough in 100% hydration, can I make a levain out of it? Do I need to add yeast?
It's as easy as adding a teaspoonful of sourdough to 200g white/light wholemeal flour (what French bakers call "farine de meule") and 125ml water to make a stiff dough (levain in French, or leaven in English). Leave this overnight at room temperature, and make a final dough from that. If you're making it by hand, you will need to, as you've guessed, break the leaven up in the water. But if you're using a machine, you can mix the dough first without the leaven, then leave it for 30 minutes before mixing in the leaven.
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
Speciality & Fine Food Fair - 18 - 20 June, 2008
52nd World Food Business Summit
