The 2-year-old helped me feed the levain today; tomorrow we bake our first levain boule!
With this feeding, the levain leaps back to life
After incubating for sixteen and a half hours, the levain had not grown, not puffed, not changed. Time for some doctoring!
Experimenting with my stiff-levain sourdough discards, I dump them in my discard jar, add some water, and set them in the oven, without mixing and stirring, to incubate overnight
Overnight, the levain nearly doubles, but during the day, incubated in the oven with the light on for a little extra warmth, it shows little sign of yeast action
For the first time, I attempt a levain, feeding the starter with twice as much flour as usual, every twelve hours over a period of two to three days. Here’s how it works on Day 1 and Day 2.