levainstarter

A levain starter, often simply called a starter or sourdough starter, is a live culture of wild yeasts and bacteria used to leaven bread and other baked goods. It is created by mixing flour and water and allowing it to ferment over a period of time. During this fermentation, naturally occurring yeasts and lactic acid bacteria present in the flour and environment begin to multiply. The yeasts consume sugars in the flour and produce carbon dioxide gas, which causes dough to rise. The bacteria, primarily lactic acid bacteria, produce acids that contribute to the characteristic tangy flavor and aroma of sourdough bread, as well as acting as a natural preservative.

Maintaining a levain starter involves regular feeding, which consists of discarding a portion of the existing starter and replenishing it with fresh flour and water. This process ensures a healthy and active culture. The ratio of flour to water, the type of flour used, and the ambient temperature all influence the starter's activity and the flavor profile of the resulting baked goods. Different flours, such as rye, whole wheat, or all-purpose, can be used to create starters with varying characteristics. Starters can be stored at room temperature for daily use or refrigerated for less frequent baking, requiring revival with feedings before use. The creation and maintenance of a levain starter is a fundamental practice in traditional sourdough baking.