Levista

Levista is a brand of levain bread, a type of sourdough bread made using a leavening agent derived from a fermented mixture of flour and water. This process, known as levain fermentation, gives the bread its characteristic tangy flavor and chewy texture. Levista bread is typically made with a starter culture that has been maintained and fed over time, developing a complex microbial community of wild yeasts and lactic acid bacteria.

The production of Levista bread involves several stages. First, the levain starter is prepared and allowed to ferment. This starter is then mixed with flour, water, and salt to form the dough. The dough undergoes a long fermentation period, often including bulk fermentation and proofing, which allows the levain to work its magic, developing flavor and structure. Finally, the dough is shaped and baked, usually at high temperatures, to achieve a crisp crust and an open crumb.

Levista bread is known for its digestibility and the depth of flavor imparted by the slow fermentation process. It is a staple in many cultures and is appreciated for its versatility, pairing well with a variety of foods or enjoyed on its own. The specific characteristics of Levista bread can vary depending on the type of flour used, the hydration level of the dough, and the fermentation time and temperature.