Levatum recipe

Levatum

Leeds, United Kingdom

Mixture

100%
Liquid Flour Other
Levatum

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Since 2013

An article by Hugh Fearnly-Whittingstall in the Guardian newspaper

Characteristics

produces a flavourful dark bread which holds fine over a couple of days.

Taste & flavour

Recipe

Starting ingredients

  • 100% Rye

Feeding ingredients

  • 100% Rye flour
1
I feed the sourdough in the firdge; it is active enough to get a doubling in size overnight even at fridge temperature.
100% Rye flour

Working method

1
Rye sourdough starter (levain de seigle), very active, smells cidery when fed.
100% Rye

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