And so it begins, on a rainy Monday afternoon. I took down the KitchenAid from atop the fridge and mixed together whole rye flour and water at 125% hydration. A pasty dough was formed and the resultant temperature was a perfect 78°F. Now the young levain sits bulking on the kitchen counter, awaiting its first feeding tomorrow. I can't wait to see how it ferments.
In case you're wondering, this fella's formula is straight out of Jeffrey Hamelman's great book, Bread. In case you're wondering, it's a good book.