August 29, 2024 - 9:34am
Same Day Sourdough
I have always made my sourdough over a 3 day period. Start the levain in the evening, mix and bulk ferment the next day. Cold ferment overnight and bake the next morning. Always turns out well.
I have been looking at trying something different to speed up the process.
One method involves starting the levain in the early morning, mixing during the day and bulk fermenting overnight before proofing and baking the next morning. Ken Forkish method I think.
The other method is to start levain in the morning, mix, bulk ferment and proof during the day and bake early evening.
Are either of these methods preferable? I guess I could try both and see which one works best for me but I was wondering if one might work better than the other.
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Both will work so whatever is easier for you. The important thing is making your own bread. Enjoy!
The process can be flexible, especially if you are home during part of the day. It sounds like you are. My normal process these days has me refresh the starter before bedtime, mix dough in the morning, and bake in the late afternoon or evening. Mostly, I use the starter as is without making a levain from it.
Here's a case where I started a levain the might before, so it's not quite one-day depending on how you define the term -
Process** egg yolk with a little water and salt. *** preheated to 400 °F
TomP