The method used in this recipe allows you to make two large loaves of sourdough or leaven bread in easy stages over a period of two days. The process is quite lengthy, but it gets round the problem of regular feeding of leaven that often results in lots of bowls dotted around the kitchen and larder. It’s all much simpler in a bakery. There, the routine works steadily round the clock. But not everyone wants to bake daily, or indeed needs to.
This recipe, therefore, needs just one preliminary ingredient - a walnut of leaven, stored in the refrigerator from the last time you made some leaven bread - then takes you through to finished loaves. If you have no leaven at all, see the instructions for making a leaven.
© 2005 Tom Jaine. All rights reserved.