Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sourdough bread levain (starter). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sourdough bread levain (starter) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Sourdough bread levain (starter) is something that I’ve loved my entire life.
A levain, also called a leaven or levain starter, is an off-shoot of your sourdough starter, and it's a mixture of fresh flour, water, and some ripe starter. This mixture will be used entirely in a batch of dough and has the same fate as the bread dough you're mixing: you will bake it in the oven. For instance, you may see the term levain used interchangeably with "sourdough" or "sourdough starter." In most ways, levain and sourdough starter are the same: both are made from flour, water, and wild yeast, and both are used to ferment and flavor bread dough. A sourdough starter is a natural yeast levain that is used to help bread dough to rise without the use of commercial yeast.
To get started with this recipe, we have to first prepare a few components. You can cook sourdough bread levain (starter) using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sourdough bread levain (starter):
- Make ready 60 g fermented apple water
- Make ready 60 g flour, any available in your kitchen
- Take 5 g honey or sugar, option
- Prepare if levain is too liquidly, add more flour. Too dry, add some water
With a clean hand or spoon, stir until. I also refer to my starter as a levain because most people equate sourdough with the infamous San Francisco-style sourdough breads. San Francisco sourdough is a very particular type of bread from a specific region, and I do not find it applicable to the kind of bread I make, nor is it applicable to levain-raised breads around the world. Called a levain in French, a starter is a combination of (ideally stone-ground) flour.
Instructions to make Sourdough bread levain (starter):
- Mix the flour, water and honey well. Put the mixture in a container or a jar and leave it without lid, but a breathable cloth on the top with a rubber band, at room temp. until the volume the doubled and bubbly. It would be taking 2 days. Rest of the water can be stored in the fridge until making another levain/starter. More fermenting as a result. Quantity of the ingredients is up to you. Making bigger one, like 100g each, would be fine. Just think how often you make a bread in a week.
- Decide not gonna bake a bread today, just keep the jar in the fridge, tightly lid on. You don't need to feed everyday, maybe once a week. But ideal to check the jar sometime. If the levain is too liquidly, add some flour and stir well, if too dry, add some water.
- This is not overstated that after you made this levain, you could keep baking breads forever. Next, see No.13463352-fermented-apple-water-for-sourdough-breads. I'll show you another easy way of sourdough bread baking soon!
San Francisco sourdough is a very particular type of bread from a specific region, and I do not find it applicable to the kind of bread I make, nor is it applicable to levain-raised breads around the world. Called a levain in French, a starter is a combination of (ideally stone-ground) flour. Creating your sourdough starter (or receiving it from a friend or buying it) is just the first step on a long journey with great bread. A journey that can span decades and continue for generations to come. So, with the starter bubbling and ready to be used, it's time to put those yeast cells and bacteria to work and bake some real, honest sourdough bread.
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