Sourdough: Levain/French Bread Starter

posted by Maree 11-14-102 5:56 AM

Levain/ French Bread Starter
"Rustic European Breads from your Bread Machine" By Eckhardt & Butts.

1 cup organic bread flour
1/4 teasp. bread machine yeast (granules)
1/2 cup room temp. sping water

ABM: combine all 3 ingrediens and process on dough setting and leave to work for 2-5 days until it smells sour and is bubbly and light. Keep in warm, draught-free place. Knead a couple of times.

If you haven't used it within a week, pull off a cup to give away or discard. Feed the rest by kneading in 1/2 cup organic flour and 1/2 cup spring water.

Leave starter in a warmish place overnight, then refrigerate until needed. Aroma will become more sour and then tan, bubbly dough will have a crusty surface and a runny middle. Stir crust back into starter.

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