February 8, 2017 - 9:03am
How soon after feeding Levain do you mix your sourdough pizza dough?
I learned how to make pizza in a restaurant setting. we had a batch of levain that was constantly fed and constantly used. At home, I've yet to find the optimal feeding rhythm and schedule. In the Tartine book, Chad Robertson recommends using the levain when its very young (1.5-2 hours after feeding). Ken Forkish has you use the levain 10-12 hours after feeding.
Is the rule as follows:?
As long as it floats, you are good. The longer the time left to fed, the more sour flavors may develop.
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but it isn't a bad rule to follow. I used to do the floating thing but now as long as my levain has risen to almost double, I use it. Sometimes that takes 5-6 hours if I keep it in a warm spot and sometimes it takes overnight if I leave it on the counter. If the levain is ready before I am, I just stir it down do it doesn't overflow my jar and use it when I am ready for it.
would i be right in assuming i would have to adjust the proofing time if i used a levain 2 hours after feeding? (it sometimes floats, sometimes not)
a whole lot and in bread, at least to me, the more the merrier! So as stated already, you can use a young levain but you will have to wait longer for it to multiply enough to produce all of that gas that makes our bread rise.
An analogy would be that using only one burner to fill a hot air balloon will take a lot longer than if you use 5 for example. The more beasties there are, the faster your bread will rise/ ferment/ proof.
I find using a young levain takes longer for the dough to rise. When used when its just about ready to collapse it doubles the dough faster.
...and not the clock.
Chad Robertson is a baker. His starter is fed and used every day. Using a young levain will alter the profile of the starter and make it less tangy. Here's the way I see it.... If a levain build is 20g starter plus 20g water and 20g flour then at the very least, if used when young, you have at least 20g mature starter in there. So as long as you watch the dough and not the clock it will work. But as we have said, Chad uses permrnently active starter which will be quicker anyway and at least there's mature starter in there.
If you are an occasional baker and your starter sits in the fridge for a week or longer between feeds then it's always a good idea to allow it to peak. This ensures greater success and you won't have a sluggish starter which is something that Chad doesn't have to consider. If you feed your starter everyday then go ahead! Just know when to use (not too young) and if you prefer your bread that way.
i have a fairly(?) mature starter. i bake every other day and, except for a week or two in the fridge, its been fed every day since i started it on October 1, 2016 (when i bought the Tartine book).
I've taken advice here (watch the dough...not the clock).
i haven't the experience with enough naturally leavened pizza dough that I have with bread. i will just look for little gas bubbles on my proofing dough balls and a doubling...and not watch the clock.
Start straight way if it suits you . The active yeasts and enzymes are in the mixing bowl with the flour and liquid and they will start doing what they do best no matter what .