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Let's Make Sourdough Day 6 - making a leaven

Prep Time 20 mins


  • 200 grams flour 50% whole wheat + 50% all-purpose or bread flour
  • 200 grams water - 80 degrees F
  • 1 tbsp sourdough starter - (a heaping tbsp)


  • Make the leaven in the evening, the day before you plan to make your bread.
    In a large mixing bowl, add the heated water and spoon in the starter. Stir gently to disperse the starter in the water.
  • Pour in the flour blend and mix well. Cover with a kitchen towel and place in a warm place. Let rest overnight.
    (The leaven we don't use tomorrow, will now be your starter.)