On a completely unrelated note RE: maintaining a levain...
The Modernist team is pretty adamant about maintaining a regular daily feeding schedule, and they include a host of options for how to keep your levain alive for a few extra days if you have to deviate, etc. Things like adding salt to slow down its activity, etc. I'd like to call "shenanigans" on the whole notion that a levain is as fragile as they suggest. I'm sure from a commercial baking perspective the absolute reliability and consistency of their method is great, but for a home baker it's total overkill.
Hi Chris,
I agree with you. Here are a few good links I have gathered that challenge the conventional thinking on starter management:
Baking with Myhrvold's "Modernist Bread: The Art and Science"
in Pastry & Baking
Posted
Hi Chris,
I agree with you. Here are a few good links I have gathered that challenge the conventional thinking on starter management:
https://breadtopia.com/challenging-sourdough-starter-convention/
The Scrapings Method, No Waste, No Discard - Bread Tip 71 - Bake with Jack - YouTube
https://www.kingarthurflour.com/recipes/a-smaller-sourdough-starter-recipe
https://www.kingarthurflour.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter