How long will sourdough levain stay active in the ref?

[Obese-Wan Kenobi]

Hi,

Was going to bake some sourdough tomorrow so I prepared everything yesterday and today.

I turned my wet starter into a firm one and let it ferment for 8 hours.

Then I turned my firm starter into a levain and let that ferment for 8 hours.

Then I let my levain retard in the ref for the final dough mixture tomorrow morning.

But, I got a call and I can't work on it tomorrow anymore.

So my question is how long can I keep that fermented levain in the ref and keep it fully active until I can finish the dough for baking?

Thank you!

Edited September 6, 2011 by Obese-Wan Kenobi (log)

[Norm Matthews]

Please explain what you mean when you say you turn your wet starter into a firm one and I have never heard of making a levain from a yeasty starter either, much less doing it in 8 hours, but if a wet starter gets thoroughly chilled, you need to bring it back to room temperature and feed it again before using it. One feeding will do unless it has been more that a couple of weeks. You should be able to tell when its ready. If you made a dough ( firm starter?) then it will be ready to go once it has warmed up and risen. It should last at least a couple of days in the fridge.

[Obese-Wan Kenobi]

Hi Norm,

Thanks for the reply! What I mean is I have a "chef" in the fridge for many years. I feed it and maintain it. When I want to make bread, I usually get two tablespoons of this "chef" (wet sourdough) a few tablespoons of water and flour to form a firm dough that I let ferment for 8-12 hours which I called a "firm starter." From this firm starter, I add more flour and water to make a levain, to which I will add my final additions of flour and water to use to bake the bread. Is that clearer?

I'm at the stage of an almost fully ripe levain that's retarding in the ref. So that will last a few days? 3-5 days?

Regards!

[HungryC]

Depending on the strength of your culture, it should be fine for a day or two. The problem is not whether the yeast will be sufficient to raise the bread, but rather that it will become increasingly sour.

[Obese-Wan Kenobi]

HungryC,

OK, copy. Thanks. Actually, I don't mind the sourness. I prefer it more sour than the standard anyway. I was worried about getting the rise. Since you say that's the least of my worries, I think I'll be fine.

Cheers!

[Alcuin]

How much of your starter do you use in your final dough? I use a lot (200g flour/100ml H20 + culture for a bread that totals 625g flour/450ml H20 including the starter). I find that if I let this initial build go too long, I get a very slack dough without the structure to hold up as well as usual. It's definitely a fine balance to strike sometimes. I'd let it go until it gets to the look/feel you're used to when you bake without retarding it. I would definitely check it after 24 hours.

edited for clarity

Edited September 7, 2011 by Alcuin (log)

[Obese-Wan Kenobi]

Thanks Alcuin,

Yeah, checked on it after about 20 hours in the ref, it was so active and looking like a giant marshmallow ready to blow! I had to finish it off before it was too late.

Turned out really well.

Thanks all for your inputs.