There really is no “one” particular type of starter in the production of natural leaven agents.
Every baker appears to have their own particular philosophy and way of creating one as I discovered during my artisan baking course adventure in Barcelona. In fact, each Master Baker there had their own special way of creating their natural leavening agent.
Levels of hydration and flour content were also totally variable between these Master Bakers! One favoured liquid levain, whereas another preferred a more firmer version and then there was what I would call the in between ones! What was even more fascinating, each baker had a different way of maintaining their starter. This is where in principle the fermentation idea is the same but different nationalities have their own preferred method of making/maintaining one. Whilst in Barcelona, I experienced Catalan, French, Italian and Finnish natural leavening agents, each different like night and day from each other! The one that was totally new to me was: Continue reading Baking Ruminations from Barcelona – Lievito Madre & Ezio Marinato