LeavenOrigin: Ancient Period: Traditional |
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Leaven is a ancient way of nurturing wild yeast into a barley flour base which can then be used to 'seed' breads for baking. Ingredients:
100g barley flour 
Method:PreparationTake the barley flour and mix it with warm water so that it forms a dough. Shape this dough into a ball. Press this into a round mound on a plate and indent the centre, making a well that penetrates to approximately half way through. Mark the top with a cross using a sharp knife then fill the indentation you made with water. Leave this in a warm place for a few days to ferment and the dough should split open rather like opening a fig. Once this stage has been reached the dough can now be used in place of yeast to make fresh bread. About a quarter of the leaven should be enough for 1kg of flour. |
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