Recipes Nugget Markets Signature Recipes
Basic Levain
- Prep time
- 22–30 hours PT30H
- Cook time
- N/A PT0
- Yield
- 10 ounces
- Difficulty
What's the difference between levain and sourdough starter? It's simple! A levain is ripe starter (begotten from yeast culture) that's been freshly fed and fermented before use in baking as an offshoot of the original mother starter. Follow our Pain au Levain recipe when you're ready to hit the oven!
Ingredients
- 3 ounces ripe yeast culture, at room temperature
- 1 ounce warm water
- 4 ounces whole wheat flour
- 2 ounces bread flour
Preparation
Place ripe yeast culture in a mixing bowl, then add water and flours. Stir until well combined.
Loosely cover and allow the dough to ferment at room temperature for 2–3 hours, until it doubles in size.
Stir for 10 seconds, then cover and cold-ferment in the refrigerator for 20–28 hours.