Homemade Leaven @ Wild Yeast

Have anyone of you try making your own leaven? What is leaven? Leaven is an agent that produces fermentation. The leavening agent produces gas, air, or steam that expands when heated, making the resulting product light and altering grain textures. Leavening agents include Yeast, Baking Powder and Baking Soda. I was pretty excited experiencing the whole process and have to thank Angie for the information.

Leaven adapted from Dan Lepard.

Day 1 :

Combine the following ingredients in a 500ml jar or container. Cover & leave at room temperature 20'C(+/-). mine is 28'C(+/-).

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50gm water

40gm all purpose flour/ 20gm rye flour

2 tspn raisins

2 tspn yogurt

Day 2 :

You can see the mixture starts bubbling with a hint of fermentation at room temperature 28'C (+/-). You'll see that some separation has occurred. Then add in the following ingredients and stir well. Cover & leave aside for 24 hours.

50gm water

40gm all purpose flour/ 20gm rye flour

Day 3:

You'll notice more bubbles were formed. These shows fermentation has started. And add in the following ingredients and stir well. Cover & leave aside for 24 hours.

100gm water

80gm all purpose flour

Day 4 :

Again add in the following ingredient and mix well. Cover & leave aside for 24 hours.

100gm water

130gm all purpose flour/110gm rye flour

Day 5 :

You'll see the mixture is fully activated. Now, discharge 3 quarter of the mixture and place it to another container for baking usage. Feed the leftover one quarter mixture with 100gm water & 130gm all purpose flour. Cover & leave in the fridge(lowest deck).

Day 6 :

Finally, my first batch of leaven has successfully formed. Yay! Each day as you remove some leaven for baking, remember replacing it with an equivalent of flour & water to keep the bacteria activated.

My first batch of wild yeast sourdough bread, no instant yeast added in. I just adored the look so much! Now, I have full supply of my own homemade leaven that I can use at anytime.