Talk:Levain

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[edit] Interwiki

The french article fr:Levain is interwikied to sourdough. My french is not enough to tell if this is correct; if levain in French means all kinds of sourdoughs, or just the one that in English, Swedish and maybe also other languages seems to be called levain. // habj 10:35, 14 September 2006 (UTC)

The start of the process is a sourdough starter culture (which is a rather liquid mixture of the culture, flour and water). From that, (or in specific cases from standard bakery yeast) you can make different types of pre-fermentations that in turn are used as leavening agent to make bread. Examples of pre-fermentations are levain (which is made from a sourdough starter), pâte à fermenté and poolish (that are made from bakery yeast) and a number of others I only know by their Swedish names. The name levain is French by origin, it's use in Sweden is a direct import of the term and process that has recently become popular among hobbyists. PSzmulik 17:17, 23 July 2007 (UTC)