11 October, 2006

My latest experiment

From my new book: The Handmade Loaf by Dan Lepard

I'm making my own leaven. One Kilner jar with tepid water (50g), flour (rye and white - hoping it works with wholewheat and white - two rounded teaspoons each), live yoghurt (two teaspoons) and raisins (two teaspoons). Stir, leave for 24 hours at room temperature.

Day Two: Stir and add more flour (2 more rounded teaspoons of each type) and more water.

So far no particular sign of interest.

And I will admit that this is not ready-meal territory. You really have to be around to do this stuff according to his bread recipes - kneading a few seconds every hour or so. But first the leaven which takes 6 days.

We shall see!

No comments: