Sourdough Levain! The ONE thing that can make or break your sourdough!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Make a leaven by mixing 50 grams of water, 50 grams of flour, and 10 grams of sourdough starter.

Let the leaven sit until it becomes active and bubbly.

To make 300 grams of leaven, mix 150 grams of water, 150 grams of flour, and 30 grams of sourdough starter.

Observe the leaven for signs of readiness, such as rising to the top and having bubbles.

Use the entire leaven in your sourdough recipe.

Cooking Techniques

Equipment Needed

Dietary

Allergens