#2: Leaven
Behind every great sourdough lies a great leaven.
I mix up a leaven from my starter the night before baking. It’s the same process as when I separating my starter for friends: a bit of yeast, convertible sugar to feed them, and enough water to form a smooth mixture.
Mix it, cover it, and head to bed, leaving the yeast to work their magic overnight. Come morning, we’ll be ready to bake!