Leaven
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
warm water
Preparation
Take 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 fo the leaven should be enough for 1kg of flour.
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