What's the difference between tangzhong and levain?

What's the difference between tangzhong and levain? - Handshake Between Two People

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.



Best Answer

Tangzhong (water roux) and levain are two fundamentally different things.

The roux does not contain any leavening element, it is simply a method to bind water, effectively increasing the amount of water that can be used in a dough and therefore making a light, soft, moist bread.

A levain (sourdough) is the part that is responsible to create the "lift" due to the CO2 of the yeasts' metabolism and, in case of rye breads, deactivate some enzymes that hinder the development of good bread.

You can leave out the roux, but should not leave out the leavener, you need sourdough and / or yeast.




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Are levain and starter the same thing?

Levain goes by different names. For instance, you may see the term levain used interchangeably with \u201csourdough\u201d or \u201csourdough starter.\u201d In most ways, levain and sourdough starter are the same: both are made from flour, water, and wild yeast, and both are used to ferment and flavor bread dough.

Is levain and sourdough starter the same?

A levain, also called a leaven or levain starter, is an off-shoot of your sourdough starter, and it's a mixture of fresh flour, water, and some ripe starter. This mixture will be used entirely in a batch of dough and has the same fate as the bread dough you're mixing: you will bake it in the oven.

Can you use tangzhong in sourdough?

The answer to your problems is using a tangzhong. This is my recipe for a high hydration sourdough bread using a tangzhong. To make this bread you are going to need an active sourdough starter....The formula of this high hydration sourdough bread recipe.WeightIngredientBaker's Percentage266gTangzhong Water34.5%5 more rows

What does levain mean in bread?

The word levain comes from the French word \u201cto rise\u201d. It refers to the natural live cultures used to produce sourdough bread. Some people use the word \u201cstarter\u201d interchangeably with the word levain; The term \u201cmother\u201d is also used.



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