28 May 2011

Natural Leaven: Day Five

Another late night last night but no rest for the leaven-makers of this world. As the boyfriend went off to bed I opened the cupboard to complete my week of bread fun. The leaven had really bubbled up over the last day, the mixture had almost doubled in size. It had a lovely sour smell too.
Instructions for today were to discard three quarters of the mixture and then add in 100g of water at 20C and 125g of strong white flour. When I poured away the three quarters you could see the big bubbles that had formed, it reminded me of the texture of the sponge stage when I was making Colomba. Water and flour added and mixed and back in the cupboard with crossed fingers for a loaf tomorrow.
And off to bed with me too.

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