Preparation info

    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Flour is obviously a crucial element for bread, and both our breads start with a leaven made from just water and flour. We use Gilchester Organics flour, which hails from a heritage organic stone mill just outside Northumberland. It can be a bit temperamental to work with but it makes for a delicious texture and far better crumb structure and crust than a refined, bleached flour.


  • 125 g organic wholemeal wheat flour (stoneground)
  • 190 g slightly warm water


You’ll need to start work on your leaven two days before you start making either of the bread recipes that follow. Mix the ingredients in a bowl. Transfer to a glass jar. Leaving the lid off, set the leaven aside in a warm place to rise for at least two days. You’ll know it’s activated when it starts to collapse after having risen as much as it can.