I chose to make my own 'levain' which is also called a 'mother' or a 'starter.' It took a week of feeding my levain every day at 7am... the timing is very precise in this book which I thought would be a hard thing for me to stick with, but it ended up being kind of a relaxing ritual to start my day.
|My big tub specially purchased for bread making!|
|Whole Wheat Flour|
|And warm water... that's it. The levain gets it's yeast naturally from the air over time.|
|A gray morning out my kitchen window.|
|I was so glad to have step-by-step instructions and pictures of what each step should look like. It takes a lot of the second-guessing out of the process. When doing something completely new, this makes it much easier.|
|The hand-mixed whole wheat flour and warm water.|
|The bubbly levain at an almost mature state! I think this was day four.|
|just look at those bubbles!!!|
On day 6, yesterday, you can begin to use your mature levain in actual recipes! Again, there was a lot of exactly timed mixing, folding, proofing, cooking... but it wasn't too much. One step at a time gets you all the way to your goal, ya know?!
|My first dough, ready for proofing overnight!|
|I'm so glad I rescued this dutch oven. It comes in handy all of the time!|