Stretching
Very Important do your stretches
Bloody hell
It's tough work on the old upperback
Bugger me
Right! Err
Sourdough

The "leh-van" or "la-vane" which is kind of like a
Starter on acid
Its like, just taken some MDMA and its ready to party
So, yeah,  thats what you're going to 
Start off by building
The ratio I sort of build that with is about
2 parts sort of flour and water to 1 part starter
So the example I'm going to show you
here is 35 grams of the starter then
2 lots of flour, we're using 2 types of flour Wholemeal
flour and Plain flour 35 g of each so 35 grams
Of that one then 35 grams of plain flour and
Then 70 grams of water try to make it as warm
As possible about 30 degrees C so it will
Speed up the process cos this is gonna take
Anywhere between 4-5 hours. So often if you
dont get a good rise in sourdough bread
It's because you've not used these things at kind
Of like their optimal level so wait until
It gets right to the top and you'll see it
Has loads of little bubbles in there and then
*snap* thats the point when you use it cos
Its just about to run out of food and then
You introduce it to a whole new food source
So it goes "whooo!" and it goes crazy for it
Thats basically why it works so yes that is
The levain.
These are really useful if you've got an elastic band
Put that at the level that its at 
So as you can see there what I would do
*Whoop*
*Blimpk*
(elsatic band flies off with indifferent distain toward Bearded Man an his bullshit)
That worked really well yeah, do that!
Fuck sake, make your levain and
I'll show you what to do after that
It's called an Auto-Lyse basically mixing flour and water
It's great. So yes get the levain started and
I shall show you what to do after
Remember to do your stretches. Ooh yeah. 
Thats good
That's a good stretch

