Age

37Years
Color

Country of origin France

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

Unknown
Liquid Flour Other
French Levain

Since 1981

I am a baker and I've been making different sourdoughs for 25 years

Characteristics

Being a very wet dough the crumb is very moist.... almost ciabatta like,lovely porous holes in a soft and tangy crumb. Adding the salt in the last minute of mixing ensures a beautiful golden crunchy crust with an overall smell that is hard to resist....eat with hands....to get the best of it. It originated in a French bakery in 1984 and I think it shows in the unique flavour .

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
1 kg wholemeal flour,330 gms old levain,570 water

Working method

1
Wholemeal based starter 77% to 1 kg,Strong white bakers flour - 12-14 % protein,pink Himalayan salt , water- 77%-1 kg flour,molded by hand and left in a couche to prove,baked on a sole deck oven with 2 distint cuts from a lame .

Result

French Levain
French Levain  first overview

Preserve your sourdough for the future

Create your own