Sourdough Recipe

MAKE YOUR LEVAIN

The levain is the medium by which you introduce yeast from your sourdough starter into your dough. Start building the levain about eight hours after feeding your starter, after it has gotten bubbly and risen to its peak. (This stage is sometimes called being a “mature starter.”)

In a clean wide-mouthed jar, plastic container, or bowl, mix together:

• 40 grams of starter
• 40 grams of whole wheat flour
• 40 grams of bread flour
• 80 grams of water

Sloppy Baker’s Tip: If your measurements are a few grams off, it usually doesn’t mess up the recipe. This applies throughout the baking process. Remember, digital scales didn’t exist for the first 3000 years of bread baking, but people still enjoyed their bread.

Stir it up until the flour is all mixed in. Cover and let sit on the counter. It will bubble and rise just like your starter. I typically let the levain rest for 6-8 hours, but some bakers use it in as short as 4 hours.

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