Side Pannel
Sourdough Leaven
Ingredients List
- ----------------------------------STARTER----------------------------------
- 1/2 c Whole wheat flour
- 1/8 c Water, spring or boiled
Directions
FIRST REFRESHMENT
1/4 c Water, spring or boiled
1 c Whole wheat flour
SECOND REFRESHMENT
1/2 c Water, spring or boiled
1 5/8 c White bread flour
Starter: Mix flur and water to a paste and knead it with your fingers and
thumbs until it is a smooth, firm dough. Put this nut of dough in a glass
or small bowl, cover it with a cheese cloth (not clingfilm) and leave it in
a warm place, at approximately 24-26øC/75-80øF for about 2 days. Although
the outside will crust over, the inside will be moist and slightly areated.
The smell will be sweet. Discard the crust and procced with the first
refreshment.
=46irst Refreshment: dissolve the starter in the water, add the flour and
mix to a dough. Knead with the wingers on a work table. Put the dough in a
small bowl and cover with clingfilm. Put it back in the warm spot and leave
it for a day or two. It will crust again, but it will also have enlarged,
and the areation will be greater. The smell will be very slightly sharp.
Discard the crust and procced with the second refreshment.
Second Refreshment: repeat as with the first refreshment, but this time
leave for 8-12 hours and it should show every sign of life: growing and
rising like a normal piece of dough with a slightly sharp edge to the
smell, but not rotten or "off". The leaven is now ready to be added to a
dough which will proceed as any other, though often more slowly.
Notes: Natural leavens take a few days to get going. They need to be kept
in a warm room and out of the draughts. If it is too cold, they will take
very much longer to ripen, and then taste too sour. Luckily for us, they
keep well in a refrigerator. If you want to start a leaven and use it once
a week, you can pinch off a piece of dough weighing approximately 225
grams/8 ounces from the finished dough when you have made it, pop it in a
glass bowl, cover with clingfilm and store in the refrigerator. A day or
two before you want to bake, take up the recipe below from the point of the
second refreshment.
Per serving: 1422 Calories; 7g Fat (4% calories from fat); 52g Protein;
294g Carbohydrate; 0mg Cholesterol; 20mg Sodium
1/4 c Water, spring or boiled
1 c Whole wheat flour
SECOND REFRESHMENT
1/2 c Water, spring or boiled
1 5/8 c White bread flour
Starter: Mix flur and water to a paste and knead it with your fingers and
thumbs until it is a smooth, firm dough. Put this nut of dough in a glass
or small bowl, cover it with a cheese cloth (not clingfilm) and leave it in
a warm place, at approximately 24-26øC/75-80øF for about 2 days. Although
the outside will crust over, the inside will be moist and slightly areated.
The smell will be sweet. Discard the crust and procced with the first
refreshment.
=46irst Refreshment: dissolve the starter in the water, add the flour and
mix to a dough. Knead with the wingers on a work table. Put the dough in a
small bowl and cover with clingfilm. Put it back in the warm spot and leave
it for a day or two. It will crust again, but it will also have enlarged,
and the areation will be greater. The smell will be very slightly sharp.
Discard the crust and procced with the second refreshment.
Second Refreshment: repeat as with the first refreshment, but this time
leave for 8-12 hours and it should show every sign of life: growing and
rising like a normal piece of dough with a slightly sharp edge to the
smell, but not rotten or "off". The leaven is now ready to be added to a
dough which will proceed as any other, though often more slowly.
Notes: Natural leavens take a few days to get going. They need to be kept
in a warm room and out of the draughts. If it is too cold, they will take
very much longer to ripen, and then taste too sour. Luckily for us, they
keep well in a refrigerator. If you want to start a leaven and use it once
a week, you can pinch off a piece of dough weighing approximately 225
grams/8 ounces from the finished dough when you have made it, pop it in a
glass bowl, cover with clingfilm and store in the refrigerator. A day or
two before you want to bake, take up the recipe below from the point of the
second refreshment.
Per serving: 1422 Calories; 7g Fat (4% calories from fat); 52g Protein;
294g Carbohydrate; 0mg Cholesterol; 20mg Sodium
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