Sourdough Starter (Levain)Jan 18, 2024Posted by klintPrint
Sourdough bread is healthy, more digestible and has a much longer shelf life than yeasted. Among bakers it is commonly known that a natural levain has a superior flavor compared to yeasted bread.
This recipe is one way to make a sourdough starter. Organic ingredients such as grapes or other fruits are used as they are rich in wild yeast. Personally, I have had very good results with ground organic Rye and Whole Wheat flour.
- Tupperware container or glass jar
- 60 g Warm water Distilled or from well; no chlorinated water
- 60 g Stone ground whole wheat flour
- 20 g Stone ground rye
- Mix all the ingredients together.
- Transfer the mix into your container and cover it with a clothe.
- Let it sit in room temperature for 2-3 days.
- Discard half of it and add the same amount of flour and water.
- Repeat this process 4-5x until your starter is active.
To refresh the starter, use the recipe below:
New batch = 60g Water + 60g white flour + 20g Rye and whole wheat flour + 1tbsp of old starter.
Submitted by: Andrea Colognese of Jamestown Bread Project