Levain: A Sourdough Starters Offshoot
A levain, also known as a levain starter, is a leavening agent used in baking bread and other dough-based goods. It is essentially a larger, younger version of a sourdough starter, created by taking a small part of the starter and feeding it with a larger volume of flour and water. This mixture is then left to ferment, resulting in a leavening agent that is used to make the dough rise during the baking process.
In French, "levain" translates to "sourdough," and it is commonly used to refer to naturally leavened breads and baked goods, such as sourdough. While a sourdough starter is regularly maintained and can be kept in the refrigerator, a levain is typically used only once for a recipe.
The consistency of a levain depends on the ratio of flour and water used to feed it. Most sourdough starters and levains are kept at 100% hydration, meaning they are fed with equal amounts of flour and water, resulting in a consistency similar to pancake batter.
In summary, a levain is a crucial component in the process of baking sourdough bread, serving as a larger, more active version of a sourdough starter and playing a key role in the leavening of the dough.
