What is levain?

Levain, also known as sourdough starter or mother dough, is a naturally fermented mixture of flour and water that contains wild yeast and lactic acid bacteria. It is used as a leavening agent in baking, particularly for sourdough bread.

Levain is typically made by combining equal parts flour and water and allowing it to ferment for several days, during which time the wild yeast and bacteria present in the environment colonize the mixture and begin to feed on the sugars in the flour, producing carbon dioxide gas and lactic acid. This fermentation process gives sourdough bread its characteristic tangy flavor and chewy texture.

Maintaining a healthy levain requires regular feeding with fresh flour and water to keep the yeast and bacteria active and to prevent the growth of harmful microorganisms. A well-maintained levain can be used indefinitely and passed down from generation to generation.

Using levain in baking provides several benefits, including improved flavor, texture, and shelf life of the bread, as well as increased digestibility and nutritional value. Additionally, sourdough bread made with levain may be easier for some people to digest than bread made with commercial yeast, as the fermentation process helps break down gluten and other hard-to-digest compounds in the flour.

Overall, levain is a versatile and valuable ingredient in the world of baking, offering a traditional and natural method of leavening bread that results in delicious and nutritious loaves.