<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/pain-au-levain-vs-sourdough-3-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Pain au levain vs sourdough \u2013 differences to know\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Pain Au Levain Vs Sourdough - Differences To Know 95\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>For the levain<\/h4>\n<ul>\n<li><span data-amount=\"60\" data-unit=\"g\">60g<\/span> strong white bread flour<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10g<\/span> active sourdough starter<\/li>\n<li><span data-amount=\"40\" data-unit=\"g\">40g<\/span> of water<\/li>\n<\/ul>\n<h4>For the dough<\/h4>\n<ul>\n<li><span data-amount=\"310\" data-unit=\"g\">310g<\/span> of strong white bread flour<\/li>\n<li><span data-amount=\"30\" data-unit=\"g\">30g<\/span> of rye flour<\/li>\n<li><span data-amount=\"7\" data-unit=\"g\">7g<\/span> of salt<\/li>\n<li><span data-amount=\"220\" data-unit=\"g\">220g<\/span> of water<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Make your levain by mixing the water, sourdough starter, and flour. Let this ferment for 10-12 hours. The levain should have doubled in size, with a stretchy texture, it should not be runny.<\/li>\n<li id=\"instruction-step-2\">Mix the remaining flour with the leftover water. Sprinkle salt over the dough, cover, and leave to hydrate for 30-60 minutes.<\/li>\n<li id=\"instruction-step-3\">Add the levain to the dough and knead for 5-6 minutes. This should depend on the temperature of your dough. The cooler your dough, the longer it will take to be ready.<\/li>\n<li id=\"instruction-step-4\">Let your dough ferment or rest for 1 hour and 30 minutes.<\/li>\n<li id=\"instruction-step-5\">Then stretch and fold your dough 4 times at 30-minute intervals.<\/li>\n<li id=\"instruction-step-6\">Shape your dough into a loaf, and place it into a lightly floured proofing basket.<\/li>\n<li id=\"instruction-step-7\">Let it rest for 3 hours. Meanwhile, preheat your oven and Dutch oven to 450 degrees Fahrenheit.<\/li>\n<li id=\"instruction-step-8\">Score your dough, and bake in the Dutch oven with the lid on for 25 minutes.<\/li>\n<li id=\"instruction-step-9\">Remove the lid and continue baking for 15 minutes.<\/li>\n<li id=\"instruction-step-10\">Let this cool down completely before slicing.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>The dough is pretty low in hydration, making it very easy to handle.<\/li>\n<li>You can experiment with any type of flour you fancy, to create the loaf you desire.\u00a0<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">French\/Italian<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-nutrition\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n<ul>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 loaf<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">500 kcal<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">5 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Saturated Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-saturated-fat\">1 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">85 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">20 g<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-is-the-meaning-of-pain-au-levain\">What is The Meaning of Pain Au Levain?<\/h2>\n<p>The phrase <em>pain au levain<\/em> translates to naturally leavened bread. It is a basic French style of sourdough with a mildly sweet taste compared to regular sourdough bread. <\/p>\n<p>Although, much like a sourdough starter, the levain acts as a leavening agent, is added to the dough, and provides unique flavors, and textures, as well as a natural rise. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-does-pain-au-levain-taste-like\">What Does Pain Au Levain Taste Like?<\/h2>\n<p>Baking with a pain au levain produces wonderful loaves with a rich flavor and distinct tangy taste. This is very similar if not completely equal to the results you\u2019d get when you bake sourdough bread. <\/p>\n<p>And much like sourdough bread, it pairs great with soups, especially with its incredibly wide crumb. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-is-the-difference-between-a-starter-and-a-levain\">What is The Difference Between a Starter and a Levain?<\/h2>\n<p>While the levain and sourdough starters are made with the exact same ingredients, there are a few subtle differences that are outlined below. <\/p>\n<h3 class=\"wp-block-heading\" id=\"the-function\">The Function<\/h3>\n<p>The main purpose or function of the sourdough starter is to maintain a live culture of wild yeasts and bacteria, which penetrate the levain with these healthy microbes, that then go on to expand and strengthen the levain. <\/p>\n<p>This is then used to leaven any sourdough bread recipe. <\/p>\n<h3 class=\"wp-block-heading\" id=\"the-weight\">The Weight<\/h3>\n<p>A sourdough starter is often kept alive in a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-starter-container\/\" data-type=\"post\" data-id=\"1119\">small jar<\/a><\/strong> of fermented microbes to use for baking sourdough bread. Often bakers tend to keep sourdough starters in smaller quantities to avoid the growing sourdough starter from expanding too much and becoming harder to maintain. This is why a small portion of the starter is discarded or kept in a separate jar to accommodate more feedings. <\/p>\n<p>Additionally, once you\u2019re ready to bake, you will have to feed the sourdough starter a certain amount of times to ensure that it is ready, and has achieved the appropriate weight to bake with. This portion of sourdough starter is also known as the <em>levain<\/em>. <\/p>\n<h3 class=\"wp-block-heading\" id=\"the-use\">The Use<\/h3>\n<p>A sourdough starter is continuously maintained for future use, while a <strong>levain is used once<\/strong>. Essentially, the sourdough starter is alive and has an ongoing culture, growing and maintaining a healthy population of fermented microbes. <\/p>\n<p>It\u2019s extremely important that sourdough bakers maintain the sourdough starter so that it is available for sourdough baking at any time. If not, you will have to start from scratch and this could take weeks before it is ready!<\/p>\n<p>The sourdough starter can live for as long as it is fed with flour and water. The small portion that is separated and used for baking is what helps leaven the bread. <\/p>\n<p>However, the levain is almost an extension of the sourdough starter, which can only be used once. The levain is mixed into the dough to leaven the bread. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-720x480.jpg\" alt=\"Pain au levain vs sourdough \u2013 differences to know\" class=\"wp-image-9829\" title=\"Pain Au Levain Vs Sourdough - Differences To Know 96\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-720x480.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-420x280.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-768x512.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-840x560.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-1536x1024.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-2048x1365.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-1568x1045.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/bread-from-the-wood-fired-oven-stockpack-unsplash-380x253.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"how-much-levain-is-in-sourdough-bread\">How Much Levain is in Sourdough Bread?<\/h2>\n<p>The amount of levain used in sourdough bread <strong>can vary from recipe to recipe<\/strong>. <\/p>\n<p>Typically, a sourdough recipe requires 6-30% levain in the dough, but this can be adjusted according to your particular recipe. <\/p>\n<h2 class=\"wp-block-heading\" id=\"can-i-use-sourdough-starter-instead-of-levain\">Can I Use Sourdough Starter Instead of Levain?<\/h2>\n<p>The short answer is <strong>yes<\/strong>. <\/p>\n<p>The main difference between a sourdough starter and a levain is the weight. A starter and levain of equal weight will contain the same strength and number of microbes, meaning that they\u2019ll have equal leavening abilities. Consequently, both types of leaven can be used to bake a sourdough loaf, and they\u2019ll likely produce identical results, if not similar. <\/p>\n<p>The main thing to pay attention to in all sourdough or bread-baking recipes, is the percentage of flour in the sourdough starter or levain, as this plays an important role in leavening bread. <\/p>\n<p>This is translated to the <a href=\"https:\/\/coda.io\/@vongohren\/sourdough-baking\/what-are-the-most-important-parameters-19#:~:text=The%20more%20hydration%20we%20have,much%20sourdough%20culture%20is%20added.\" target=\"_blank\" rel=\"noreferrer noopener\">inoculation percentage<\/a>. For instance, a standard inoculation of 5% for a dough that contains 500g of flour, would mean that the weight of the flour in the levain or sourdough starter must be 50g, and an additional 450g of flour will be included in the levan or starter once it\u2019s ready for the big bake. <\/p>\n<h2 class=\"wp-block-heading\" id=\"can-you-use-a-different-flour-to-your-starter\">Can You Use a Different Flour To Your Starter?<\/h2>\n<p>You certainly can! You may wish to bake a sourdough loaf with whole wheat flour, or rye flour, and this is totally fine, even if your sourdough starter has been fed with all-purpose flour or bread flour. <\/p>\n<p>Before baking, feed your levain with 40g of whole wheat flour or rye depending on what you plan to bake with, and 80g of water, to create a specific levain for your recipe. <\/p>\n<h2 class=\"wp-block-heading\" id=\"customizing-your-levain\">Customizing Your Levain<\/h2>\n<p>The great thing about having a levain is that you can customize its taste to suit your preference. Especially if you\u2019re planning to bake a sweet or savory sourdough loaf. <\/p>\n<p>For instance, you can create a sweet levain by including sugar or honey in the flour and water fed to your starter. <\/p>\n<p>This sweet levain is perfect for sweet bread like brioche, quick bread, or banana bread. <\/p>\n<h2 class=\"wp-block-heading\" id=\"the-main-differences-between-a-levain-and-sourdough-starter-summarized\">The Main Differences Between a Levain and Sourdough Starter \u2013 Summarized<\/h2>\n<p>While we have outlined the major differences between your levain and sourdough starter, some of the main ones have been detailed in the table below:<\/p>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td\/>\n<td><strong>Levain<\/strong><\/td>\n<td><strong>Sourdough starter<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Main ingredients<\/strong><\/td>\n<td>Flour, water, yeast and bacteria<\/td>\n<td>Flour, water, yeast, and bacteria<\/td>\n<\/tr>\n<tr>\n<td><strong>Function<\/strong><\/td>\n<td>Help bread rise<\/td>\n<td>Flour, water, yeast, and bacteria<\/td>\n<\/tr>\n<tr>\n<td><strong>Weight<\/strong><\/td>\n<td>100g or more (larger)<\/td>\n<td>between 20-100g (smaller)<\/td>\n<\/tr>\n<tr>\n<td><strong>Duration<\/strong><\/td>\n<td>Enough for one bake<\/td>\n<td>For as long as needed, with regular feedings<\/td>\n<\/tr>\n<tr>\n<td><strong>Type of flour<\/strong><\/td>\n<td>Any type of flour you fancy<\/td>\n<td>Normally fed with one type of flour to maintain consistency<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p>Despite the size of your levain, it is almost always used for one bake, compared to a sourdough starter which is fed continuously and kept indefinitely, for as long as it is maintained and kept alive. <\/p>\n<p>Another distinct difference we can mention is the taste of the levain. A sourdough starter has a more pronounced sour flavor, whilst a levain has a milder version of this flavor. The levain can also be made with <a href=\"https:\/\/www.mydailysourdoughbread.com\/types-of-flour-for-sourdough-bread\/\">any type of flour<\/a> you want to use in your recipe, as opposed to the sourdough starter which is better to feed with the same flour to maintain consistency. <\/p>\n<h2 class=\"wp-block-heading\" id=\"pain-au-levain-sourdough-recipe\">Pain Au Levain Sourdough Recipe<\/h2>\n<p>A simple pain au levain makes the perfect sourdough recipe for first-time bakers. The dough is pretty low in hydration, making it very easy to handle. You can experiment with any type of flour you fancy, to create the loaf you desire. And here\u2019s how to make it!<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Type<\/strong>: Bread<\/li>\n<li><strong>Cuisine<\/strong>: French\/Italian<\/li>\n<li><strong>Recipe yield<\/strong>: 1 loaf<\/li>\n<li><strong>Calories<\/strong>: 500kcal<\/li>\n<li><strong>Preparation time<\/strong>: 30 minutes<\/li>\n<li><strong>Cooking time<\/strong>: 40 minutes<\/li>\n<li><strong>Total time<\/strong>: 6H10M<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<h4 class=\"wp-block-heading\" id=\"for-the-levain\">For the levain<\/h4>\n<ul class=\"wp-block-list\">\n<li>60g strong white bread flour<\/li>\n<li>10g active sourdough starter<\/li>\n<li>40g of water<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"for-the-dough\">For the dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>310g of strong white bread flour<\/li>\n<li>30g of rye flour<\/li>\n<li>7g of salt<\/li>\n<li>220g of water <\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ol class=\"wp-block-list\">\n<li>Make your levain by mixing the water, sourdough starter, and flour. Let this ferment for 10-12 hours. The levain should have doubled in size, with a stretchy texture, it should not be runny. <\/li>\n<li>Mix the remaining flour with the leftover water. Sprinkle salt over the dough, cover, and leave to hydrate for 30-60 minutes. <\/li>\n<li>Add the levain to the dough and knead for 5-6 minutes. This should depend on the temperature of your dough. The cooler your dough, the longer it will take to be ready. <\/li>\n<li>Let your dough ferment or rest for 1 hour and 30 minutes. <\/li>\n<li>Then stretch and fold your dough 4 times at 30-minute intervals. <\/li>\n<li>Shape your dough into a loaf, and place it into a lightly floured proofing basket. <\/li>\n<li>Let it rest for 3 hours. Meanwhile, preheat your oven and Dutch oven to 450 degrees Fahrenheit. <\/li>\n<li>Score your dough, and bake in the Dutch oven with the lid on for 25 minutes. <\/li>\n<li>Remove the lid and continue baking for 15 minutes. <\/li>\n<li>Let this cool down completely before slicing. <\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\" id=\"nutrition\">Nutrition<\/h3>\n<ul class=\"wp-block-list\">\n<li>Calories: 500kcal<\/li>\n<li>Carbohydrates: 85g<\/li>\n<li>Protein: 20g<\/li>\n<li>Fat: 5g<\/li>\n<li>Saturated fat: 1g<\/li>\n<\/ul>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Pain au Levain - Martin Bakes at Home\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/x-hIRJaZIv8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"pain-au-levain-is-sourdough-starter\">Pain Au Levain is Sourdough Starter!<\/h2>\n<p>Your levain is also a sourdough starter but a version that will only be used one time, while your sourdough starter is expected to remain alive and thrive forever!<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1682602660714\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How do I Pronounce Pain Au Levain?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The best way to pronounce this French word is Pan oh luh-Vahn.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1682602672760\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is Levain The Same As Sourdough Starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Generally yes, they are the same as both are made from flour, water, and wild yeast. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>So you\u2019ve been baking with a sourdough starter for quite some time now, but haven\u2019t quite become accustomed to some of the terminology floating around. A levain and sourdough starter might be similar, but they also have many differences that you should know of. Some of these are outlined below. Table of Contents Print clock […]<\/p>\n","protected":false},"author":1,"featured_media":213519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[28153,8980,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-213518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-levain","tag-pain","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pain Au Levain vs Sourdough - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=213518\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain Au Levain vs Sourdough - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"So you\u2019ve been baking with a sourdough starter for quite some time now, but haven\u2019t quite become accustomed to some of the terminology floating around. A levain and sourdough starter might be similar, but they also have many differences that you should know of. Some of these are outlined below. Table of Contents Print clock […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=213518\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-29T21:18:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=213518#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Pain Au Levain vs Sourdough\",\"datePublished\":\"2025-04-29T21:18:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518\"},\"wordCount\":1751,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg\",\"keywords\":[\"Levain\",\"Pain\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=213518#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=213518\",\"url\":\"https:\/\/fivemor.com\/?p=213518\",\"name\":\"Pain Au Levain vs Sourdough - Som2ny Network\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518#primaryimage\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg\",\"datePublished\":\"2025-04-29T21:18:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/fivemor.com\/?p=213518#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/fivemor.com\/?p=213518\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/?p=213518#primaryimage\",\"url\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg\",\"contentUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg\",\"width\":1920,\"height\":1080},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/fivemor.com\/?p=213518#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/fivemor.com\/?bp_activities=1\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pain Au Levain vs Sourdough\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/fivemor.com\/#website\",\"url\":\"https:\/\/fivemor.com\/\",\"name\":\"Som2ny Network\",\"description\":\"Daily Deals\",\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/fivemor.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/fivemor.com\/#organization\",\"name\":\"Som2ny Network\",\"url\":\"https:\/\/fivemor.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"contentUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"width\":300,\"height\":86,\"caption\":\"Som2ny Network\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/fivemor.com\"],\"url\":\"https:\/\/fivemor.com\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pain Au Levain vs Sourdough - Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=213518","og_locale":"en_US","og_type":"article","og_title":"Pain Au Levain vs Sourdough - Som2ny Network","og_description":"So you\u2019ve been baking with a sourdough starter for quite some time now, but haven\u2019t quite become accustomed to some of the terminology floating around. A levain and sourdough starter might be similar, but they also have many differences that you should know of. Some of these are outlined below. Table of Contents Print clock […]","og_url":"https:\/\/fivemor.com\/?p=213518","og_site_name":"Som2ny Network","article_published_time":"2025-04-29T21:18:00+00:00","og_image":[{"width":1920,"height":1080,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=213518#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=213518"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Pain Au Levain vs Sourdough","datePublished":"2025-04-29T21:18:00+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=213518"},"wordCount":1751,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=213518#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg","keywords":["Levain","Pain","Sourdough"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=213518#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=213518","url":"https:\/\/fivemor.com\/?p=213518","name":"Pain Au Levain vs Sourdough - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=213518#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=213518#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg","datePublished":"2025-04-29T21:18:00+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=213518#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=213518"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=213518#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/pain-au-levain-vs-sourdough-2.jpg","width":1920,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=213518#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Pain Au Levain vs Sourdough"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/213518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=213518"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/213518\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/213519"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=213518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=213518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=213518"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=213518"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=213518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Pain](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/pain-au-levain-vs-sourdough-720x405.jpg\" "\\"Pain")
<\/figure>\n<\/div>\n