20ml whole wheat, unbleached or rye flour
10ml fermented yogourt
45ml water at 20°C
15ml dry organic raisins
Vigorously mix the ingredients in a resealable bowl 500 ml.
Let sit 24hours at ambient temperature.
Glassy liquid will cover the dough; add 20 ml of flour and 53ml of water.
Mix thoroughly and reseal for a other 24 hours.
The day after, bubbles should appear on the surface.
Repeat the 2nd step.
The next day, mix thoroughly and discard ¾ of the mixture.
Add 100g of flour, mix thoroughly and close.
Formed bubbles on the surface.
Repeat the 4th step 4 days in row.
The leaven is ready : maintain it, adding little to no water and flour daily.
Keep in the fridge or at ambient temperature.
For a more consistent taste use the sourdought Florapan.