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Record 1 1999-07-14

English

Subject field(s)
  • Breadmaking
CONT

This consists of a portion of dough laid aside from a previous baking in a uniform temperature for seven or eight hours, during which it swells and acquires an alcoholic odour. This, termed "the chief leaven", is taken and worked up with flour and water to a firm paste double its original mass, when it becomes "the first leaven". After an interval of six hours the amount is again doubled, forming the second leaven.

French

Domaine(s)
  • Boulangerie
CONT

[...] le chef sert d'abord à préparer un levain de première, qu'on laisse se développer pendant environ huit heures, puis qui sert à préparer un levain de seconde et, une heure après, le levain de tout point, qui sert à ensemencer la première fournée.

Spanish

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