• 0 Posts
  • 102 Comments
Joined 2 years ago
cake
Cake day: July 17th, 2023

help-circle





  • There’s likely a sufficiently large number of organisms in both the levain and starter that as long as both are thoroughly mixed before sampling that there would no difference. The mixing means that you’d have an exceptionally small chance of getting a significant difference between sampling methods.

    You will get larger differences based on how the microbes reproduce. So this means things like feeding schedule, storage temperature, water/flour ratio, etc will be what actually change the characteristics of the culture. The selection process that matters is how well different strains of microbes reproduce, which determines which microbes are more common in the culture. The way that they get moved between batches isn’t likely to have an effect.

    That said, if you’re sampling from the levain after your first rise, then you will likely get a difference because those microbes reproduced under different conditions than the ones that may stick to a spoon. If you sample the levain right after the initial mixing of the dough (and there is no salt added yet), then there will be no significant difference.