Abm Levain Starter
Submitted by brianjwood on August 17, 2010 at 10:20 am

DESCRIPTION
This is the starter recipe (one of them rather) from the Rustic European Breads book, and an excellent way to start the adventure of sourdough baking! As you can see, it is straightforward in the extreme. Later, much later, you may want to try it with a select strain of yeast , or try natural
airborne fermentation. Of the two I would choose a bought starter yeast.

SUMMARY
Yield 0 Source Rustic European Breads File under ABM Recipes

INGREDIENTS
1 cup organic bread flour
1/4 teaspoon bread machine yeast
1/2 cup room temperature spring water

INSTRUCTIONS
This is an easier way to make The French Baker's starter or leavening. You can do it directly in your bread machine using the dough cycle.
Process all ingredients through the dough cycle, then leave the 'levain' to
work" for 2 to 5 days, or until it smells and tastes pleasantly sour and is
bubbly and light. During this time you may store it in the machine, or
transfer it to a jar with a lid, and keep it in a warm, draft-free place.
Knead the dough a couple of times during the process, to stir the mixture
And admit more airborne microflora. After about a week, if you haven't used
the starter, pull off a cup to give away or discard, and feed the rest by
kneading in 1/2 cup organic bread flour and 1/2 cup spring water. Leave the
starter in a warm place overnight, then refrigerate until needed. The aroma
Will continue to become more sour and the tan, bubbly dough
Will have a crusty surface and a runny middle. Stir the crust back into the
starter any time you're working with it. No need to discard it. It will
re-hydrate once it's re-mixed.