INGREDIENTS

INSTRUCTIONS

Add the flour directly into the container with the full batch of
room-temperature, batterlike ripe chef. Stir vigorously to add fresh
oxygen to the mixture. This will form a stiff consistency more like a
stiff dough than a batter. This firm texture is important for  ripening
levain, because a dense rather than loose levain creates  delicious
sour bread without an overpowering tangy bite. Scrape down  the sides,
cover tightly and let stand in a cool to moderate (about  70 degrees)
draft-free place for 8 to 10 hours.  The levain should have doubled in
volume. The texture will be somewhat  light, with many tiny bubbles
throughout. Do not let the levain stand  for longer than 10 hours, or
the yeast will become exhausted and not  raise the final dough. Learn
more about the levain starter, including  how to maintain and nourish
the chef, in Dan Lieder's book Bread  Alone.  Yield: 18 ounces of
levain starter  Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW
#CL9294  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”