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Levain Help

post #1 of 4
Thread Starter 
[/S. I am new to making levain, it was feeling and smelling amazing until the fruit flies showed. Any suggestions?
post #2 of 4
Are there alot of fruit flies? Usually you'd loosely cover the fermented mass, but if its that big of a problem, keep it tightly covered. If its smelling like it should, you already got your little yeasties in there, you should be fine.
post #3 of 4

Fill a small dish with 1/2 cup vinegar.

Tightly wrap it with plastic wrap stretching the wrap to make a tight drum seal on top.

Toothpick holes all over the top and place this dish next to the Levain.

Replace daily.

post #4 of 4

I make my levain using an old but cleaned peanut butter jar with the lid slightly unscrewed.  And I've never had any problems whatsoever with insects.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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