21 June, 2008

Natural leaven - day 4

Things are starting to happen. Here's the before photograph.

A slight acidic whiff came off the mixture when I opened the Kilner jar.

100g water at 20°C
125g strong white flour

By this time the froth of fermentation should be beginning, though there will be only the vaguest hint of acidity in the aroma. Remove and discard three-quarters of the mixture. Add the water and stir well. Pour the mixture through a tea strainer to remove the raisins (or currants), then put the strained liquid back into the Kilner jar. Add the flour and stir again. Cover and leave at room temperature (approx 20°C) for 24 hours.

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