Part 2/6:
On the first day, the journey begins with the creation of the leavon, which is derived from a sourdough starter made simply from flour and water. Kelly emphasizes the importance of using water at a cooler temperature—around 60°F—to allow the leavon to sit overnight and develop flavor and the necessary microbial activity. The flour chosen for Pacha is a high-protein bread flour, specifically King Arthur special patent, as it provides the gluten structure necessary for the bread’s chewy characteristics.