Counting on … day 36

20th February 2025

Making bread with a sourdough starter is a slower but less time pressured process – the dough is happy to sit in a warm place just doing what a good dough does. 

Some recipes use a ‘levain’ which is small batch of flour mixed with the started the night before, creating a starter dough for the next day’s bread making. I find this particular useful in colder months when yeasts are generally slower to grow. 

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book. View all posts by Judith Russenberger