Using Straight Levain


Anyone use straight mother for making pies? I have for a couple years using the Tartine method for bread but using AP. Super good but slightly different results. Anyone else do this?

John Paul Khoury
posted over 1 year ago

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Hey John,

Could you clarify "straight mother?" do you mean 100% mother dough? (which I understand to be a piece of the prior dough that was made)

Or do you mean using a mother as your leavening agent instead of yeast?

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Frankie G
posted over 1 year ago


Yes Frankie, no yeast just natural leaven. Here was a zaa'tar flat bread made with the mother.

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John Paul Khoury
posted over 1 year ago


ok... makes sense. yes, I use starter has my leavening agent... i use roughly 15-20% in relationship to the flour.

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Frankie G
posted over 1 year ago


I do the Tartine method but mine is a little wetter (almost like tooth paste consistency) I go 25%.

John Paul Khoury
posted over 1 year ago


Hi John, This is pretty common among bread bakers that make pizza. However, in the cold months, it's super wise to spike the final dough with a little yeast – somewhere around 0.2% to total flour weight. 20% levain to final flour is a good ... it will hold up well during a 4-5 hour production.

Nicky Giusto
posted over 1 year ago


Great advice Nicky! Thanks. Will try.

John Paul Khoury
posted over 1 year ago


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