Boosted by the success of todays loaf (and just having managed to track down rye flour in the local supermarket!), I've decided to embark on the creation of my own natural leaven, or wild yeast. This is something that, as long as I don't "kill" it, should last me for the duration of my baking life.... no pressure then!!!
I'm using Dan Lepard's guidelines on this which, interestingly and unusually, contains raisins and natural yogurt, to add some bacteria and promote yeast growth. So, all mixed up, "Boris" (it seems only right and proper that my yeast should have a suitable Eastern European name) is now sitting in a moderately warm spot in the sun room. I'll feed him daily over the next week with a mix of strong white and rye flours. Pictures of his progress will follow....
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