Levain recipe

Levain

Skeerpoort, South Africa

Age

29Years
Color

Country of origin South Africa

Taste
& Flavour

Asia
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Africa
Europe
North America
South America

Sourdough
in the world

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  • 82 countries
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Mixture

Unknown
Liquid Flour Other
Levain

Since 1990

I come from a family of bakers and did a degree at Univeristy in Food Science and are a Lecturer in the subject field

Characteristics

Young starter: soft on the nose, milky buttery, sweet mature starter: sweet and sour nose with fruity notes

Taste & flavour

Levain top shot

Recipe

Starting ingredients

  • % Rye

Feeding ingredients

1

Working method

1
Mix 60 g rye, 60g water 26C, 5 g honey. Let it stay at 26C for 2 days with lid fitted side ways for air to move in and out free. Build starter third day with 90g rye, 90 g water 26C, 5 g Honey, Leave for 24 h Forth day feed with 120 g rye, 90 g water 26C leave for 24 h. Use&maintain: 40 g (1tbsp) seed plant, 100g whitebread flour, 100g wholewheat flour, 200g 26C water, 2h use in recipe
% Rye
2
Basic bread 80% whitebread flour 20% wholewheat flour 70% hydration 20% levain 5% honey or melasse 1% salt

Result

Patisserie

Waffles, pancakes, naan, challah, brioche, english muffins, scruffins, cookies, croissants, danish pastry, koeksisters
Levain Patisserie first overview
Levain Patisserie second overview
Levain Patisserie first slice
Levain Patisserie second slice

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