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Leaven

Author
Cookinero 30 Mar 2025
7080
Leaven

Sourdough is a natural product that will make your homemade baked goods perfectly fluffy, tender, with excellent dough consistency. It is not difficult to “grow” sourdough, you just need to be patient, and as a result you will get a good product without harmful additives, sugar and yeast. Sourdough is stored for a long time in its finished form and does not lose its useful properties and taste.

How to cook Leaven

Step 1

Leaven

Mix water and flour in one container, it should have the consistency of thick cream. Cover with a cloth and leave the starter for 12 hours in a warm place.

Step 2

Leaven

After the soak, mix the starter thoroughly and put it away for another 12 hours. Then "feed" it. To do this, add 50 g of flour, maybe another type, and 50 ml of water. Mix well and put it away in a warm place for 24 hours.

Step 3

Leaven

On the third day, add 50 g of flour and 50 ml of water again and stir. If you smell a sour smell, it means the fermentation process is going well. Put the starter in a warm place again for 12 hours and repeat the feeding once more.

Step 4

Leaven

On the fifth day, the starter should be ready. If you want to speed up the fermentation process, add 2-3 tablespoons of brine from pickled cabbage or cucumbers to the starter. If a crust forms on the starter, remove it and feed it again.

Leaven - FAQ About Ingredients, Baking Time and Storage

Yes, you can use gluten-free flour like rice or buckwheat flour, but fermentation may take longer. Avoid flours with added xanthan gum as they can alter the starter's texture.
Store your starter in an airtight container in the fridge for up to a week. Feed it once weekly by discarding half and adding fresh flour and water.
Traditional starters rely on flour's carbs, but experimenting with almond or coconut flour may work—expect slower fermentation and a different texture.
A crust forms if the starter is exposed to air. Simply remove it, feed the starter, and cover it properly with a cloth to allow airflow while protecting it.
Yes, bottled or filtered water is ideal if your tap water is chlorinated, as chlorine can inhibit fermentation. Room-temperature water works best.
If your starter smells rotten (not sour), has mold (pink, black, or green streaks), or fails to bubble after feeding, discard it and start anew.
Yes! Freeze a portion of your active starter in an airtight container for up to 3 months. Thaw at room temperature and feed twice before using.
Use extra starter in pancakes, waffles, or discard it to maintain a manageable quantity. Leftover starter adds tangy flavor to baked goods.
Absolutely! Whole wheat or rye flour creates a more robust, sour flavor, while all-purpose flour yields a milder taste. Experiment to find your preference.

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