|Preparation||Start to finish|
|7 days 15 min.||7 days 15 min.|
In a small pot, such as a jam jar, mix throughly 20 g flour with 20 g warm water.
You can increase your chances of success by adding the point of a teaspoonful of honey or brown sugar. It should look pasty.
You have just made the "Leaven chef", put the lid on the pot lightly so the air passes, and keep in a warm place.
|2||Leave to rest for 2 or 3 days.||3 days|
|3||Day 3 or 4:
The contents of the pot might be starting to bubble, which is a very good sign!
Add to the pot 40 g warm water, mix well, then add 40 g flour. Mix thoroughly. It should look pasty again.
You have just done the "1st refreshing". Store it with the lid loosely on the pot to allow air to pass.
|4||Leave to rest for 1 or 2 days.||2 days|
|5||Day 5 or 6:
The contents of the pot should start to inflate, make bubbles, be coming alive!
Transfer the contents of the pot into a larger container (if not it will overflow). Weigh the existing leaven and add the same weight of warm water, mix well, then the same weight in flour, and mix thoroughly.
You have just done the "2nd refreshing", store it with the lid on loosely to let air to pass, or covered with a damp cloth.
|6||Leave to rest for 1 ou 2 jours.||2 days|
|7||Day 9 or 10:
The leaven is started, it should start to smell and to be fizzing or frothing. From now on you can start to use it for all your recipes like the new leavened bread.
When you have used some, refresh it to compensate and so on...
From now on, for a feed, weigh the existing leaven and always add its weight in water, mix well, then its weight in flour and mix again (as for day 6).
|8||As a summary of the leaven cycle, you can watch this short video (made with about 300 photos) which show you how leaven behaves after refreshing.|
How to keep your leaven
You will have noticed that maintaining leaven requires a certain continuity, so what if you are away for several days or go on holiday?
The best method and most natural is to "dry" the leaven: After the last refreshing, wait until the leaven is at its most active again. Then spread it out with a soft spatula in a thin layer on a baking sheet.
|10||Leave to dry in the sun (or not), until it forms a crust.|
|11||Break the crust into small pieces, and store in an airtight container. These leaven pieces will keep almost indefinitely.
To start the leaven again, put some pieces in the same weight of water, dissolve, then add some flour and it will come back to life.
|Leaven weight obtained after refreshing||60g||180g||540g|
|Soit||3 x 20 g||3 x 60g||3 x 180g|
For 360 g : 0.19 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Fruit crumble, Galette Charentaise, Tomato foccacia, Lobster Thermidor, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Steak burger topped with egg, Caramel rice pudding, Quick courgette soup with cheese, Pitta bread, ... All|
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