leaven recipe #4

You should be able to see the fermentation today and the smell should have an acidic tang.

First you need to remove 3/4 of the mix from the jar and disguard this.

Add 100mls warm water and stir the mix well

Next strain the mix through a tea strainer to remove any fruit, then put the strained mix back into the jar......

Add 125g strong white bread flour

Stir thoroughly until you have a smooth paste, cover and leave at room temperature for another 24hrs...phew almost there. One more day and we can start using the leaven to make some bread.