Sourdough
THE STARTER
nlike conventional bread, which uses yeast to rise, sourdough uses a natural leaven known as a starter or levain. All you need is flour and water - plus a good dose of patience. To start, mix equal parts filtered water with good quality, unbleached baker’s flour to form a batter. Adding rye flour will help develop an authentic, sour flavour. Leave at room temperature for the fermentation
