1 1/4 c 20 percent bran wheat flour
1 Full batch of chef
Add the flour directly into the container with the full batch of
room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen
to the mixture. This will form a stiff consistency more like a stiff dough
than a batter. This firm texture is important for ripening levain, because
a dense rather than loose levain creates delicious sour bread without an
overpowering tangy bite. Scrape down the sides, cover tightly and let stand
in a cool to moderate (about 70 degrees) draft-free place for 8 to 10
hours.
The levain should have doubled in volume. The texture will be somewhat
light, with many tiny bubbles throughout. Do not let the levain stand for
longer than 10 hours, or the yeast will become exhausted and not raise the
final dough. Learn more about the levain starter, including how to maintain
and nourish the chef, in Dan Lieder’s book Bread Alone.
Yield: 18 ounces of levain starter
Yields
1 servings