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”