Levain

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Levain is a bread leavening agent used traditionally in France and today by artisan bakeries and hobbyists around the world. It produces breads with rich aroma, pleasant structure and excellent keeping properties. Levain is a type of pre-ferment which is made in two fermentation steps from an active sourdough starter culture, flour and water. It yields a rather dry and porous dough which can be kept refrigerated for up to a week.

The levain is added to the bread dough, normally replacing the baker's yeast. In order to make 2kg levain bread dough some 500g levain is needed.

[edit] See also

• Poolish