i received a chef from a friend who took a baking class (where he got his starter). the process he gave me is a little different than other starter i have tried. i think i have probably a lot of questions and am so appreciative to anyone who wants to take the time to spell it out for me! thank you in advance!
levain (fed once a week):
once i've made the levain and fermented it properly (6-8hr room temp), i use that levain in farm bread dough. once i've made the farm bread dough & fermented it properly (approx 4 hrs with some folding in the middle), i save a cup of dough (my new chef) and store it in the fridge up to 5 days before i feed it again and turn it into more levain & begin the process again.
farm bread dough (from which i take a piece to become my chef):
whole wheat flour 73g
1. how do i find out the hydration of my chef & of my levain (if there's always chef in levain and levain going chef- there is always an unknown)?
2. is what i call "chef" equivalent to something else? should i look for it in other recipes by another name? i think if i know the hydration (is there a formula i can use), then i can plug it into other recipes? like rye or bagels or multigrain breads?
3. how do i adapt my chef OR (my leftover levain so as not to waste it) into other recipes in books and on the web?
4. how long can leftover levain (since i don't use all of it when making farm dough from the week before) live in the fridge? for me to revive and feed it, i have to be ready to make farm dough & bake more bread to get that chef.
confuse and annoy you yet? don't want to kill my chef baby :)
thanks a million little yeasties,