First, to help develop flavor, we make what is called a leaven.
Once you have your starter living happily on your counter or in your fridge, you’re ready to make the bread. First, to help develop flavor, we make what is called a leaven. A leaven is basically the same thing as a starter – it’s a mixture of starter, flour and water and it is used to pre-ferment the dough, giving it more flavor. I always make a leaven before making my dough because my starter lives in my fridge and needs a little boost at room temperature to wake up before being asked to do a lot of work in a full blown dough. To make the leaven, you combine some starter, flour and 80ºF water in a jar and let it rise for at least 6 hours, or even overnight. You’ll know when the leaven is ready to use because a little piece of it will float in water. I either make my leaven the night before I intend to mix my bread, or at the crack of dawn the same day.