Recipe of Award-winning Sourdough bread levain (starter)

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, sourdough bread levain (starter). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sourdough bread levain (starter) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Sourdough bread levain (starter) is something which I have loved my whole life.

A sourdough starter is created by mixing flour and water, and then allowing the microorganisms — wild yeasts and bacteria — that live in the flour and air to thrive and multiply. Over time, a stable population of these microorganisms develops. Levain, or levain starter, is a leavening agent made from a mixture of flour and water and used to bake bread. The flour and water mixture takes on the wild yeasts in the air, and ferments. (You can also add commercial yeast to create a "prefermented" levain.

To get started with this recipe, we have to first prepare a few components. You can have sourdough bread levain (starter) using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough bread levain (starter):

1. Take 60 g fermented apple water
2. Get 60 g flour, any available in your kitchen
3. Prepare 5 g honey or sugar, option
4. Get if levain is too liquidly, add more flour. Too dry, add some water

Right in your own kitchen, with your own homemade sourdough starter. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. Whatever you call it - it is the secret to authentic artisan bread. These are all starters leavened from the good bacteria and wild yeasts in the air that thrive in your home.

Steps to make Sourdough bread levain (starter):

1. Mix the flour, water and honey well. Put the mixture in a container or a jar and leave it without lid, but a breathable cloth on the top with a rubber band, at room temp. until the volume the doubled and bubbly. It would be taking 2 days. Rest of the water can be stored in the fridge until making another levain/starter. More fermenting as a result. Quantity of the ingredients is up to you. Making bigger one, like 100g each, would be fine. Just think how often you make a bread in a week.
2. Decide not gonna bake a bread today, just keep the jar in the fridge, tightly lid on. You don't need to feed everyday, maybe once a week. But ideal to check the jar sometime. If the levain is too liquidly, add some flour and stir well, if too dry, add some water.
3. This is not overstated that after you made this levain, you could keep baking breads forever. Next, see No.13463352-fermented-apple-water-for-sourdough-breads. I'll show you another easy way of sourdough bread baking soon!

Whatever you call it - it is the secret to authentic artisan bread. These are all starters leavened from the good bacteria and wild yeasts in the air that thrive in your home. The main difference in the two starters seems to be the type of flour used in creating the starter. My bread baking journey started with the recipe on the back of the King Arthur whole wheat flour bag. After a time, I graduated to focaccia, pita, ciabatta, and other I also refer to my starter as a levain because most people equate sourdough with the infamous San Francisco-style sourdough breads.

So that is going to wrap it up with this exceptional food sourdough bread levain (starter) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!