Levain on a Prayer recipe

Levain on a Prayer

Kitchener, Canada

Age

3Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1514 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Levain on a Prayer

Since 2016

I love the taste of sourdough, and my sister and father had started to make some about 6 months ago. Decided to try my hand at it, and I've loved baking ever since!

Characteristics

Solid crumb. moderate lift. Buttermilk acidity. Dark crumb.

Taste & flavour

Levain on a Prayer top shot
Levain on a Prayer jar shot
Levain on a Prayer front shot
Levain on a Prayer rising shot

Recipe

Starting ingredients

  • 100% Organic rye flour
  • 100% Tap water

Feeding ingredients

1
Discard half of the spent starter. Add 90C tap water to the remaining starter, and mix until fully combined. Add an equal weight of organic rye flour, and mix until fully combined.

Working method

1
I feed by starter once a day: 1:1 flour to water. I use organic rye flour and tap water (slightly hard in Kitchener). The temperature in my kitchen is usually 18-19 degrees in the Fall-Winter months. Very alcohol and vinegary smells after 1 day, and it passes the float test every time!
100% Organic rye flour 100% Tap water

Result

Standard Sourdough 16hr total

I really only bake sourdough at this point. going to be expanding that soon though!
Levain on a Prayer Standard Sourdough 16hr total  first overview
Levain on a Prayer Standard Sourdough 16hr total  second overview
Levain on a Prayer Standard Sourdough 16hr total  first slice
Levain on a Prayer Standard Sourdough 16hr total  second slice

Preserve your sourdough for the future

Create your own