Bread. I love it. To me, it’s carbohydrate in its most fantastic form. White, wheat, rye, sourdough, walnut-cranberry oat, baguettes, rolls, brioche and, yes, pizza dough.
I love the way it smells when it’s cooking. And even when it’s just rising, sitting there on my kitchen table with some random dish towel thrown over it (bread likes to be tucked in like a little kid in bed).
Recently I’ve been doing some reading up on bread making. You all might have suggestions of other things I could be doing with my time. Anyway, it was from this reading that I first heard the term “levain”. According to Wikipedia, levain is a type of pre-ferment which is made in two fermentation steps from an active sourdough-starter culture, flour and water. It yields a rather dry and porous dough which may be kept refrigerated for up to a week.
Basically, you start growing a yeast naturally, instead of using one of those pre-packaged yeasts, with just flour and water. Then it grows (like a Chia-Pet I imagine) and you use this chia-goop to make bread. The best part is that you can keep it indefinitely as long as you keep it alive by feeding it! It’s like a pet! And even though I already have Toby, I imagine he won’t mind a yeasty addition to our apartment that we can keep in the fridge.
Supposedly, it makes a better tasting bread than using a regular yeast package. A better tasting bread that I could potentially make a superior PIZZA DOUGH with. And annihilate the competition at the next PIZZ-OFF! Did I just say that out loud?
Sometimes I forget to use my inside voice.
So here we go. I am opening up the Laboratorio Semi Moderno for levain! For Science! For pizza dough! And I am going to document the whole thing, and give you updates. For example: Day 15: The yeasty blob has oozed all over the fridge and taken the carrots hostage. It’s now threatening the butter. Please send reinforcements. And pizza toppings.
I also plan on naming the levain. I was thinking of “Ferdinand” but I am open to suggestions.
To begin, the instructions are simple. You will need 1 cup of flour:
Plus, 1 cup of warm water:
Then, you combine them in a container (I used a candy-cane festooned tupperware that I apprehended leftovers in from my friend Stacey):
Mix all that madness up and you will get a goo (like the topmost photo). Cover this magical goo with the lid and let it sit on your counter.
Every 24 hours you need to feed your Chia-Goo. This is very important. To do this, you dump out HALF the goo, and mix in another 1/2 cup flour and 1/2 cup water. Why? I just don’t know, but this is what everyone tells me to do, and I’m just going to do it without question.
After a week of feeding it every 24 hours and keeping it on the counter top (temperatures between 70-80 degrees are best. 100 degrees is too hot for your Chia-Goo), you can move it into the fridge and only feed it once every week.
So that’s what’s going on right now in the Laboratorio. Exciting place, no? I thought so. Updates will follow!
If anyone wants to play along in this levain making madness, please feel free. And send me updates. Or cries of distress. I respond to either.