Waking and making natural leavens and starters for the best tasting home baked breads…….

waking-up-a-natural-starter

I’ve always loved baking bread, mixing ingredients and allowing the dough to magically rise has never failed to delight…it’s very calming and even if I’m really busy and have like a million and one things to do, just taking a few minutes out to tumble in flour and yeast, warm water into a large bowl….allows me to breathe…..feel human again.

A few years back my friend Daisy gave me some of a natural leaven or starter she’d made and by “feeding” it regularly with flour and water I was able to make some rather wonderful loaves…..the past some months we’ve been without a main oven and the small one we’re using doesn’t get over hot so I’ve allowed the leaven to hibernate at the bottom of the fridge……but over the holidays I thought about waking it up and seeing how a loaf would turn out in the small oven.

Waking a leaven isn’t that hard, it just takes a bit of time to allow the ingredients to slowly stretch back into feeling all perky again…..

Waking the starter or leaven….

Day one…..The top picture is the leaven, it doesn’t look too pretty at this stage, it’s all sludgy covered with a tangy pickle juice liquid, tip this off (you’ll want to save it) …under the liquid the leaven is a bit like putty….remove a heaped teaspoon of it into a bowl and mix in 100 grammes of tepid warm water…..it probably sounds odd to measure your water but it’s more accurate. You can pour the pickle smelling liquid back over of your hibernating leaven and put it back into your fridge.

Top Left, the hibernating leaven…. top right, pour off the liquid….bottom right, a teaspoon or so of leaven….bottom left, mixed in with some water

second-part-of-the-natural-starter

After you’ve mixed in the tepid warm water and the “putty” has dissolved, add 125 grammes of strong bread flour (I like to use bread flour from Shipton Mill, I don’t use a rye flour or anything fancy, just a good strong flour that is especially for bread)..at this stage you might prefer to mix with a spoon but I like using a whisk….mix it so the flour is all blended in and then cover with a clean cloth for 24 hours……..

Day Two….you’ll now see that the floury mixture will look rather putty like.

Top left add flour to the leaven….top right mix in the flour…bottom right leave the bowl for 24 hours …bottom left, the leaven after 24 hours.

third-part-of-the-natural-starter

Day Three….Take a good heaped teaspoon of the putty like leaven and again mix in 100 grammes of tepid warm water, you’ll find the putty is more springy this time and I find I need to add some of the flour to help it blend in…..in total you ‘ll need to add 125 grammes of flour, and you’ll find using a spoon now easier than the whisk……. cover the bowl with a clean cloth and leave for 24 hours

Top left, place some of the leaven in to a bowl…. Top right, mix in water….Bottom left, the leaven after about 12 hours …..Bottom right, the leaven after 24 hours

fourth-stage-of-the-starter

Day Four….the leaven will have a glossy sheen, its full of air and has a nice fresh yeasty aroma…… using a bread scraper or spatular, transfer all the leaven into a medium sized bowl, add 100 grammes of tepid warm water and then slowly mix in 125 of flour……

Cover the bowl and leave for a couple of hours.  The leaven will now be fully awake and look very lively…it looks a fair bit paler,almost white, and is ready to now use to make your bread…………

Top left, add water to the leaven and mix…..Top Right, add some flour and mix in ….Bottom left,add the last of the flour and mix in ….Bottom right, the leaven after it’s been left and is ready to use

Making a natural starter or leaven…..

If you need to make a leaven from scratch it’s very similar to the stages above, it’s ready to use on day 6 so it’s a good idea to make on a monday and then will be ready to use at the weekend…

Day 1…50g tepid warm water and 2 fat teaspoons of strong bread flour…. mix in a bowl, and cover (or you can use a 500 ml Kilner jar) .leave at room temp.

Day 2…50 g water and 4 heaped teaspoons of bread flour….stir the water into the leaven and then add the flour…..cover and leave for 24 hours

Day 3…100g tepid warm water and 8 heaped teaspoons of bread flour….add the water, stir well to combine everything and then add the flour, stir ell again and then cover…leave for 24 hours

Day 4…100g tepid warm water and 125g bread flour….mix the leaven and remove and discard 3/4 of it……to the remaining 1/4 add teh water, stir and and then add the flour, stir well and cover….leave for 24 hours….

Day 5…100g tepid warm water, 125 g bread flour…..stir the leaven, remove and discard 3/4 of it…to the remaining 1/4 add the water, stir well and then add the flour so you have a nice thick paste….cover and leave for 24 hours.

Day 6….the leaven or starter will now be all bubbles, light and airy and smeling slightly pickley…it’s now ready to use…..

 

 

 

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2 thoughts on “Waking and making natural leavens and starters for the best tasting home baked breads…….

  1. Ericka! This brings back so many wonderful memories. My husband’s grandmother gave me a bread starter when we were first married. I kept it alive, and well, and making bread for almost 24 years. It finally gave up, and I have not found another recipe that I really liked until now! I am going to try and do the weight conversions and make some bread. My children are grown and out of the house, but I loved baking for them. A small loaf is just the ticket. Many thanks for such a thoughtful and full explanation of the process. Hugs, Darby

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