tag:blogger.com,1999:blog-7707422469322157202.post1669696259226081687..comments2024-02-28T01:14:50.108-08:00Comments on Girl Meets Rye : Retarding Your Levain Francehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7707422469322157202.post-76125578378152709692021-09-20T09:05:40.406-07:002021-09-20T09:05:40.406-07:00(You can also wait a half hour for it to come to t...(You can also wait a half hour for it to come to temp a bit before using it. Either way will work. I would not let it sit for a couple/few hours though. Remember that it is still fermenting even in the fridge, it's just fermenting more slowly. I also never do the float test).Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-73302237710177252122021-09-20T09:03:51.116-07:002021-09-20T09:03:51.116-07:00Hi there! You can use the leaven right away. Just ...Hi there! You can use the leaven right away. Just pull it out and proceed with your recipe! xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-58330786710066230992021-09-20T09:03:13.958-07:002021-09-20T09:03:13.958-07:00Ana! I am just now seeing this! THANK YOU for your...Ana! I am just now seeing this! THANK YOU for your kind words! How amazing that you have a micro bakery. I love it! xoxoxoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-32625244145513814532021-09-19T20:08:19.050-07:002021-09-19T20:08:19.050-07:00I have the same follow-up question as France above...I have the same follow-up question as France above: do you use the retarded levain immediately out of the refrigerator or do you let it warm up and try the float tests after a couple/few hours? Anonymoushttps://www.blogger.com/profile/06597014114866932189noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-84785530873252212112021-02-01T05:31:02.423-08:002021-02-01T05:31:02.423-08:00Not sure if you are still doing the blog but I was...Not sure if you are still doing the blog but I was wondering (and thank you!): do you use the refrigerated levain immediately to mix the dough, or do you let it come to room temp for a while? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-11089054867375729132019-11-08T18:14:44.969-08:002019-11-08T18:14:44.969-08:00For sure this blog was my first inspiration!! All ...For sure this blog was my first inspiration!! All the photos... then I discovered "The Perfect Loaf" and I was divided between you too. Love them both, equally. I´m reading the "recent" posts and I'm so happy that you are back. It turned out, I really have my own micro bakery! Thanks to all I learned here also. My starter, started here. I so share my love for rye because of you!! I use rye, even small amounts, in all my loaves. 100% rye is my favorite bread (that one I learned with a friend baker here in Portugal, with whom I talked about you today!! What leaded me back here, to remember how beautiful your loaves look like). <br />Well, congrats for the living blog (now I follow you on IG too). Hoping to see more and more of your gorgeous loaves!!<br />AnaAnonymoushttps://www.blogger.com/profile/13941669430825584208noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-76493805262453466462018-03-22T09:35:34.657-07:002018-03-22T09:35:34.657-07:00(thank you for liking the blog/your well-wishes!)(thank you for liking the blog/your well-wishes!)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-8110657687456876942018-03-22T09:35:13.827-07:002018-03-22T09:35:13.827-07:00Hey peter. I put the levain in the fridge when it ...Hey peter. I put the levain in the fridge when it was 'up an running' for a bit. Scenario: I made a levain at 8am, say, around noon or 2pm I realized that I would not be able to make the bread on the schedule that I thought I could, so I popped it in the fridge. It has always occurred when the levain has 'gotten going' for a bit and I had the realization that I couldn't make bread. I've never mixed up a levain then popped it in the fridge right away. Hope this helps! xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-17576322706986019962018-03-22T08:18:12.001-07:002018-03-22T08:18:12.001-07:00Hi there! Love your blogs!
Big big thanks for all ...Hi there! Love your blogs!<br />Big big thanks for all the inspiration and taking us along your bread adventures! Tried making starter a bunch of times but havent seen much success until I stumbled on your rye starter guide and now I’m 8 days in and so excited!<br /><br />Question regarding retarding the levain. Are you starting the levain and putting it in the refrigerator right away or are you popping the mature levain in the fridge? Thank you and sorry if i missed it in the blog. All the best with the book! <br />PeterPeter Hnoreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-61715167545971831012017-11-27T19:07:22.920-08:002017-11-27T19:07:22.920-08:00Al Mohr, you totally TOTALLY made my night! Thank ...Al Mohr, you totally TOTALLY made my night! Thank you for your kind words! I'm so happy that I'm able to be there with you on your bread journey, and how lovely that so many people get to share the fruits of all your labors :) I can't wait to share more fun things. I wish I could try one of your loaves of bread! xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-43417642211124017312017-11-27T18:28:12.653-08:002017-11-27T18:28:12.653-08:00 You were my guide to sourdough, and I have had co... You were my guide to sourdough, and I have had countless great successes at home with everything I learned from you. You laid everything out so wonderful...Your gift has reached far, most directly my wife gets to enjoy the results, as do family, friends and neighbors...My wife traveled to SF last May and brought a country loaf home from Tartine, which turned out, to taste strikingly similar, to what comes out of our oven!Anonymoushttps://www.blogger.com/profile/06204422974192047903noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-18231434079473570152017-11-26T06:10:15.565-08:002017-11-26T06:10:15.565-08:00OMG Martin, bookmarked, noted, and about to spend ...OMG Martin, bookmarked, noted, and about to spend the weekend with the weekend bakery blog. THANK YOU! I'm so glad I've come back to the page. There is so much more information, and so many more blogs sharing techniques, people sharing their vision, their methods. I'm really excited to explore new possibilities with my breads. You know, my breads, even with their long fermentation, are so mild. But I do long for that SF sour that I grew up with. I'm from the Bay Area, so for me, ultra tangy is what I'm familiar with. Chad's breads are quite tangy, so full of depth and amazing flavor. Thank you for the link, because I would like to try my hand at some tangy breads. Have a lovely weekend, and thank you for reaching out! xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-46483159999771132032017-11-26T03:38:01.135-08:002017-11-26T03:38:01.135-08:00Wonderful post.
Cold retarding of levains is als...Wonderful post. <br /><br />Cold retarding of levains is also used by many bakers to make San Francisco-style ultra-strong sourdoughs. I create a levain three days ahead of the dough (and then cold retard the dough for a further 12 hours). It's one of my best-selling loaves, but so tangy it is probably not for people trying sourdough for the first time. The Weekend Bakers (weekendbakery.com) have published online an excellent recipe for San Fran SD made this way.Martin the bakerhttp://roundhaybakehouse.comnoreply@blogger.com