![]() ![]() I promise, if you like sourdough than this is worth the effort. ![]() You will never feel more accomplished than immediately after you take your first successful loaf of levain bread out of the oven. A warmer environment makes for a more active starter, and more sourness in your sourdough so be prepared to go through a learning curve as you adjust your starter to your environment and your baking needs. By smelling, tasting and touching you will learn when your starter is too active and needs to be cooled, or needs additional flour or heat. You will learn that starters are not as hard as they seem. I’ve built it from scratch 5 times now and it’s produced the same results every time. It is not the only way, merely one that I have found to be easy to make, and reliable. This is the Ken Forkish method from Flour, Water Salt, Yeast. This is a lesson in building a basic sourdough starter, also called Levain. ![]() Makes: 1 batch of Levain natural yeast bread starter ![]()
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