Bread Making: Solid Sourdough Vs Licoli Sourdough, Key Differences
Solid Sourdough Vs Licoli Sourdough - Key Differences in Bread Making and Baking Goods in General.
In recent years (also due to the pandemic), home-baking bread has become a popular pastime.
Many yeasts are to be used, but Sourdough Yeast has become one of people's favourite options for its distinctive flavour and versatility and can be used as Licoli (Liquid) or Solid; in this article, I will try to explain the key differences and benefits, of each.
Sourdough Yeast has a distinctive sour flavour profile with a distinct tanginess and can be used in many different recipes, including bread, pancakes, waffles, and even pizza dough.
The tanginess of sourdough gives these recipes a unique flavour that can't be replicated with traditional yeast.  Sourdough Yeast can last forever if fed regularly (I heard of Sourdough Yeast hundreds of years ago).
Sourdough Yeast can be maintained in several different forms. Here I will explain the difference between Solid Sourdough Yeast and Licoli Sourdough Yeast, which I hope will help you decide which sourdough works best for you.
Solid sourdough
Solid sourdough is the most commonly used type of sourdough and is the kind that most people are familiar with. It is obtained by mixing flour and water (in equal parts) to create a thick dough-like mixture. This mixture needs to be worked to get the proper elasticity by folding and stretching resulting in a dense, firm dough.
If you don't have a sourdough starter yet, click here for the recipe.
Solid Sourdough Yeast the Refresh or Feed
Refreshments must be refreshed about seven days (to a maximum of one month) if stored in the fridge and 24/48 hours if left outside, but this time may vary depending on the initial strength (more or less reactive).
At each refreshment, the same quantity of flour will be added concerning the weight of the dough and an amount of water equal to 45-48% of the weight of the flour.
Example for the Sourdough Refresh
100 g dough
100 g flour (always better to use the same one as the starting one)
45-48 g of water
Following the directions on the refreshments would result in a product that will continue to "function" independently without your assistance.
Our yeast will expand to twice its initial volume in 5-6 hours when it is in good condition.
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Once we have healthy and stable yeast, you can start producing bread, focaccias, and pastry-leavened goods; the typical ratio is 150 to 250 g of yeast per kg of flour.
Licoli Sourdough or Liquid Sourdough
The word Li.Co. Li is an acronym for three words: Li = Yeast, Co = Culture and Li = Liquid.
Licoli is less well-known than solid sourdough and is sometimes called "liquid sourdough". It's made by mixing equal parts of flour and water. Licoli has a much looser consistency than solid sourdough, with a texture similar to a thin pancake batter.
Licoli has a milder flavour profile than solid sourdough. It's often recommended for recipes that require a more subtle sourdough flavour. It's also less tangy, making it a good option for those who want to experiment with sourdough but don't want an overpowering taste.
Example of Licoli Sourdough Refresh
100 g dough
100 g flour (always better to use the same one as the starting one)
100 g of water
Key differences between solid sourdough and licoli yeast
By observing their composition, it is clear that they are made up of the same ingredients and share a common identity; however, their differences can be significant depending on the work ahead:
Their Consistency, which results in more or less effort to maintain it. You won't need to search Licoli every time you feed it as a good steer should be enough.
The tanginess level also affects the flavour profile of each type of sourdough. Solid sourdough has a more pronounced, tangy flavour, while licoli has a milder flavour. If you want a more subtle sourdough flavour, licoli might be the better option. Solid sourdough might be better if you like bread with a robust tangent sourdough flavour.
Solid Sourdough or Licoli: Which One Should You Use?
The sourdough starter you use depends on your preference and your recipe. Solid sourdough might be the better option if you're looking for a more pronounced or tangy sourdough flavour. If you want a more subtle or milder flavour profile, licoli might be the better choice.
When making bread, you may have to adjust the recipe depending on which type of starter you use. For example, if you're using solid sourdough, you may need to change the quantity of flour and water in your recipe to account for the additional liquid from the sourdough starter. With licoli, you may need to adjust your recipe to account for the extra flour in the starter.
Conclusion
Sourdough Yeast is something to try. Solid sourdough and licoli are different types of sourdough starters, each with distinct characteristics. Solid sourdough is thick and tangy, while licoli is thin and milder in flavour. The type of sourdough starter you use will ultimately depend on your personal preference and the recipe you're making. Whether you choose solid sourdough or licoli, both offer a delicious way to add complexity and depth of flavour to your homemade baked goods.
Simple! The one that will best meet your business and taste needs!