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Leaven
Leaven is a traditional and ancient way of nurturing wild yeast in a medium suitable for bread making. The full recipe is presented here and I hope you enjoy this classic traditional version of: Leaven.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+2 days proving)
Makes:
4 batches
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
Leaven is a ancient way of nurturing wild yeast into a barley flour base which can then be used to 'seed'
breads for baking.
Ingredients:
100g barley flour
warm water
Method:
Take the barley flour and mix it with warm water so that it forms a dough. Shape this dough into a ball. Press this into a round mound on a plate and indent the centre, making a well that penetrates to approximately half way through. Mark the top with a cross using a sharp knife then fill the indentation you made with water. Leave this in a warm place for a few days to ferment and the dough should split open rather like opening a fig.
Once this stage has been reached the dough can now be used in place of yeast to make fresh bread. About a quarter of the leaven should be enough for 1kg of flour.
