If you are here, I’m thinking you might be a little confused with what is a levain/leaven. The sourdough starter terminology ain’t easy! but I’ve also been there. My goal with this post is that whatever term you find in a recipe on a website, book, etc. you know what they a referring to, because you UNDERSTAND the process. Let’s begin!
Sourdough starter basics
Mother sourdough starter
If we are going to talk about creating and using a levain, we need to start from the beginning.
Remember, that when you have sourdough starter, you are constantly feeding the mother starter (you can also just call it sourdough starter). This ongoing process of feeding it, will allow you to have a strong and active sourdough starter which is necessary when planning to make sourdough bread.
Planning to make sourdough bread…yes, that is something you need to have in mind.
You cannot make sourdough bread on the spot because a sourdough bread dough will need to use some amount of your mother starter in an active state. That is what we call Levain.
You don't have a mother sourdough starter?
Check out my 8 year old mother starter. It is ready to be used withing 6 hours of receiving when following the instructions.
Different terms used for Levain
There are different ways to refer to a levain.
Some of the most common ones are:
- Ripe sourdough starter
- Active sourdough starter
- Leaven
- Mature sourdough starter
How to create a Levain?
As mentioned above, a levain/leaven is the term used to describe active sourdough starter that will be used to make sourdough bread. The levain you will be making with this recipe, will be created by mixing few grams of your mother starter, flour and water. You will be mixing these three ingredients, leave to ferment/rise for X amount of hours, at a specific temperature.
A levain is an off-spring of the mother starter
There are different ways in which you can create one, and it will always be a combination of your mother starter, flour and water.
There are endless combinations. However, a good sourdough bread recipe, will tell you exactly how to create the Levain for the recipe that will be using it. The only thing that you will need to have at all times, is an active and strong mother starter. Check how to maintain a sourdough starter in this post.
A levain has the intention of being used
This concept is super important, a levain has the intention of being used in your dough. You are specially creating active sourdough starter, because that is what will make sourdough bread dough, rise and turn into healthy, delicious bread!
Why should you wipe the inside & label
Performing these 2 small tasks after creating the leaven is a great way of keeping track of it. You might miss the rise, or you might see it is coming down…the trace it will leave will allow you to have that information.
Importance of placing a lid
The only reason of placing a lid is to avoid anything from contaminating our culture. You want to avoid any pet hair, fruit flies, etc.
Never close the container tightly
Make sure the lid is always lose! As the levain rises, there will be CO2 being built inside. It could be dangerous not allowing that pressure to be released.
When is a Leaven ready to be used?
You need the levain to be at least doubled. At that point of the cycle (rising and collapsing) it is ready to be introduced in your dough. This concept also reinforces the fact that making sourdough bread requires planning. Creating a levain is the first task, as then, you will need to allow the levain to ripen (rise) before being mixed in your dough.
How long will it take the levain to be ready?
It will depend on the ratio of mother starter to flour and water. The amount of time it takes to double will be determined by those ratios and the temperature at which the levain sits to rise. Again, a good sourdough bread recipe, will have all that information available for you. Check out the video below on how to make a levain for ratios and time.
Can I use it when it has deflated?
If you missed the peak of the levain (which is when you want to use it!) you can use it started to come down. Let’s say 50% down.
If the levain has completely deflated, and it has been some hours since that happened, you will need to create a new levain and wait for it to double.
Takeaway: make sure you correctly plan this!
How is a Levain different from a mother starter?
It is different in two ways:
- Its intention: as the levain is created to be entirely used
- It will ONLY be used when its doubled (ish). After it has deflated it cannot be used.
This might be confusing, but if you actually think about it, a mother starter and a levain in its core, are the same.
What to do with excess Leaven?
Imagine you make a levain, and because of life (this happens to everyone!) you desist from mixing your dough. That levain, will eventually deflate, and what can you do with it?
How to store a Levain?
You shouldn’t need to store a levain, as it should have been entirely used in the recipe you are making. If by any reason, the recipe makes more grams than needed, you can save them as discards, toss them or share them with someone who would like a sourdough starter. Remember that a levain, can also be a new batch of your same mother starter – makes sense?
Make sure to comment below if you have any questions! Love – Javi
How to make a Levain for Sourdough Bread
Every time you plan to make sourdough bread, you will need to prepare a levain! It might sound a little tricky and confusing, check out this recipe and post to understand everything about it!
Equipment
- Kitchen digital scale
- Deli container or bowl medium size
- Knife to stir
- Home dough proofer if you don't have one, find a warm spot.
Ingredients
- Mother Sourdough Starter that has been recently maintained
- All purpose flour never bleached or bromated
- Water room temperature, filtered
Instructions
- Turn on your kitchen digital scale, make sure it is in the correct unit: grams
- Weigh 10 grams of the mother sourdough starter
- Add 100 grams of water and stir
- Add 100 grams of all purpose flour, stir
- Let sit to rise, with a lose lid on. To have it ready in 12 hours, it is important that the temperature where it sits is around 85F. If less, it will take longer and vice versa if it is higher.
Video
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!