Going to make some bread tomorrow. I’m thinking it’s gonna be sesame-wheat.
The process starts with mixing the leaven, which is a mixture of natural starter, water, and flour. The starter is basically the same mixture, just kept with a lower ratio of flour and water to the previous day’s starter.
This will sit overnight and ferment until it’s grown and become very active. The test is if the mixture can float in water, then it’s ready.