Billington’s

White Flour Starter Leaven

Recipe Submitted By: Dafyddapcennydd

Recipe notes:

Use this leaven for 'sourdough' white bread, or any other traditional bread which use leaven, Poolish, French "Levain" or Italian "Biga Acida". You make the white starter using a little of the organic rye starter leaven to kick-start the fermentation. The first time you use it to make a white loaf, there will be a little of the rye flour in the mix, but if you use half to make a loaf and then make up the leaven with white flour and water, after a few loaves there will be a negligible amount of rye left. You can always put a little clear honey or sugar in the mix to speed up the development, up to about half a teaspoon a day, but remember too much will kill the yeast

Preparation Time 45 minutes
Portions starter dough batch
Skill Level Medium
Average Rating 0 stars
 

White Flour Starter Leaven Ingredients

100 grams starter leaven organic rye, warmed to room temp
50 grams Rye Flour Organic
300 grams Strong White Bread Flour (Allinson) Strong White Bread Flour (Allinson)
350 ml Warm Water boiled and cooled to body temperature
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This recipe uses

  • Strong White Bread Flour (Allinson)

How to make White Flour Starter Leaven

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  1. Put the 100 grams of warm (about body temperature, 36°C, 98°F) rye leaven in a clean non-metallic bowl. Add 50 grams of strong white bread flour and 50 ml of boiled and cooled water. Mix together thoroughly, cover and leave to stand for 24 hours
  2. Top up and feed the rye leaven with 50 grams of rye flour and 50 ml boiled and cooled water, leaving to ferment for at least six hours in a warm place (at about body temperature ) before putting it back in the refrigerator to store
  3. The next day add another 50 grams of white flour and 50 ml of boiled and cooled water to your half and half white/rye bowl, mix, cover and leave to stand. It should develop much more quickly than the original rye starter, as the yeasts and bacteria should be fully active and working before you started
  4. After three or four more days of adding 50 grams of white flour and 50 ml of water, you once more should have a spongy, even frothy, bowl of leaven, which you can store and use just like the rye leaven
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