#2: Leaven

Behind every great sourdough lies a great leaven.

Credit: Kirsten Tilleman

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.

Prep time: 1m
Total time: 8h

Ingredients

1 T sourdough starter
1 c bread flour
1/2 c whole-wheat flour
1 c water

Mix ingredients until smooth. Cover, and let stand overnight.

Mix it, cover it, and head to bed, leaving the yeast to work their magic overnight. Come morning, we’ll be ready to bake!