How to Make Perfect Sourdough bread levain (starter)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sourdough bread levain (starter). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. How to Use This Starter in Bread Recipes. Levain is a mixture of water and flour that has been converted into a leavening agent through the process of fermentation. Not only is microbiology+food fun, but you need to "feed" the starter regularly and it's apparently bad.

Sourdough bread levain (starter) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Sourdough bread levain (starter) is something that I have loved my whole life.

To get started with this recipe, we must 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. Prepare 60 g fermented apple water
2. Get 60 g flour, any available in your kitchen
3. Prepare 5 g honey or sugar, option
4. Make ready if levain is too liquidly, add more flour. Too dry, add some water

But where does the path to sourdough bread begin? 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. A good sourdough starter or levain can last for years, even decades, with the proper loving care!

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!

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. A good sourdough starter or levain can last for years, even decades, with the proper loving care! Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Quick Breads. Check out all of Linda's wonderful Sourdough Bread Recipes. Bread baking tips natuurdesem, rye, sourdough, sourdough culture, starter.

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