Brioche au Levain (recipe)
(makes 1 medium or 2 small loaves)
Firm Starter
100g AP flour
50g (approx) water
50g ripe storage starter (mine is at 100% hydration)
Mix the flour and starter, adding just enough water to make a firm white dough ball.
Proof for 5 hours at room temperature or until well over doubled in volume.