Sunil - Levain, Sourdough, or Starter

Levain, Sourdough, or Starter Whatever you call it – it is the secret to authentic artisan bread These are all starters leavened from the good bacteria and wild yeasts in the air that thrive in your home. The main difference in the two starters seems to be the type of flour used in creating the starter. In Europe, rye flour is mainly used compared to white flour for a sourdough starter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions for Mumbai, keep the temperature in mind, keep the starter where a fan or in a cool place to achieve the max 27 degree C Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts.

Step 2

Gradually stir in the water and mix until it forms a thick paste (do not worry about any lumps, as they will disappear).

Step 3

Cover the container with a dish cloth and let it sit in a warm (21-26 degree C or 70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. (Or 37 C )or so will kill the yeast.

Step 4

The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit). Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried).

Step 5

Let it sit out (at room temperature) for 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly. Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below. Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).