Sourdough Bread Leaven – This Step is a Must!
All credits go to Cindy Ward
SOURDOUGH BREAD LEAVEN
If you are following along with my Sourdough series, it’s time to make the leaven for tomorrow’s loaves. It’s very easy and will take 5 minutes.
You will need:
1 Tbs (yes, tablespoon) of your active sourdough starter
75 grams (1/2 cup) all purpose flour or bread flour
75 grams water (1/3 cup)
Place all ingredients in a large mixing bowl and mix well to make a thick batter. Cover and leave on counter until morning, about 12 hours.
Couple things to note:
This recipe makes 2 nice boules of sourdough bread. If you only want one, cut all the ingredients in 1/2.
I bake this bread in a cast iron Dutch oven. If you don’t have one, it can also be baked on a sheet pan with a large pot or a deep skillet placed over it….or just on the sheet pan. It’s very flexible.
Don’t fear this process! There is absolutely no kneading of this bread…we’re gonna fold and stretch and it’s so super easy!
Looking forward to baking bread with you!
Continue on to SOURDOUGH “DOUGH” part 1