When baking sourdough bread, you will find that the recipe calls for a starter, as you would expect. However some recipes may refer to the starter as a levain \u2013 a foreign phrase for some. If you\u2019re wondering whether there is a difference between a starter and levain, then you\u2019re not alone. The words are often used interchangeably, but they actually have distinct meanings. And if you\u2019re going to be baking sourdough bread, then it\u2019s important to know the difference! Here\u2019s a brief overview of both terms, so read on and don\u2019t get discouraged by all the baking jargon.<\/p>\n
![\"Starter](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/06\/CD-blog-images-99-720x405.jpg\" "\\"Levain")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nLevain vs Starter<\/h2>\n
Levain and sourdough starter are exactly the same thing<\/strong>, with both referring to a portion of a starter that has recently been fed and is ready to be used in a recipe. <\/p>\n The difference between them relies in how they are used.<\/p>\n Levain refers to the portion of a starter<\/strong> that is incorporated into bread dough<\/strong>. While sourdough starter <\/strong>refers to the portion of a starter that remains unused<\/strong> after being incorporated into bread dough. <\/p>\n It\u2019s not uncommon for many bakers to use both terms interchangeably. But if you want to know what sets these two apart, here are some things you should know about them:<\/p>\n Levain refers to a portion of a starter that has been recently fed and ready to be used in a recipe. The starter may have been fed once or several times within a short period of time. A small portion of levain can be added directly into the dough. Or it can be used as part of an overnight refreshment process that will increase its acidity for an improved flavor<\/a><\/strong> development during fermentation.<\/p>\n Additionally, the portion of a starter used in bread is considered levain. However, only those portions saved from previous feedings will become new starters, or mothers<\/a>. The remaining portion of old culture can be discarded after using all its nutrients for leavening purposes. Throwing out old cultures ensures that you\u2019ll achieve consistent results each time you bake with your own particular strain. <\/p>\n Essentially, levain<\/a> is a type of sourdough starter<\/a><\/strong>, made from wild yeast and bacteria that thrive in your kitchen, feeding off the flour and water in your batter. If you can get this process going, it will produce a stable yeast colony that will last for years, if not forever. <\/p>\n You\u2019ll know it\u2019s working when your levain starts to bubble or ferment, regularly, all on its own, meaning that you don\u2019t have to feed it! All you need to do is add flour and water to make bread with this starter: no commercial yeast necessary.<\/p>\n Levain is a leavening agent made from flour and water, used for baking bread. It\u2019s a larger, younger version of your sourdough starter. <\/p>\n In other words, you\u2019re taking a small part of your starter and feeding it with a larger volume of flour and water. <\/p>\n Levain is a type of sourdough starter that you can use to make bread. It\u2019s a bit distinct from other starters because it contains flour and water, as opposed to just flour. <\/p>\n A levain is also known as a starter, which is basically a mixture of yeast and flour that has been left out for several hours so that it can ferment and form bubbles of gas<\/a><\/strong> (carbon dioxide). <\/p>\n Once this happens, you\u2019ve got yourself some good and useful bacteria. The bacteria in your sourdough creates acidity, which will assist with the overall sourness of the loaf. This also helps break down the gluten<\/a> in the dough so it becomes more pliable. Moreover, resulting in lighter breads with better structure than those made only with commercial yeast. This is because they have less gluten which makes them easier to digest!<\/p>\n Levain is a French word<\/a> that generally means \u201csourdough starter\u201d. It\u2019s a mixture of flour and water, which you feed with equal parts flour and water every day. This will promote the growth of beneficial bacteria and yeast. <\/p>\n You\u2019d use this starter when making sourdough bread. But you can also bake with it alone, in place of commercial yeast. One reason levain works well for leavening bread is because its fermentation process increases acidity; this helps break down gluten proteins into smaller pieces, making them easier to digest. <\/p>\n For instance, if you have trouble digesting wheat products because they\u2019re difficult to break down due to the proteins in them, using a levain \u2013 a wild culture that has been fermented over time \u2013 is an excellent alternative!<\/p>\n If you don\u2019t want to use your sourdough starter directly in your dough, then a levain will take its place. <\/p>\n Levain can be created in whatever size and flavor the baker desires, it\u2019s less acidic and lighter in flavor than your actual starter, because its fresher.<\/p>\n To whip up a levain, you\u2019ll need just three simple ingredients: flour, water, and a bit of your mature sourdough starter. It\u2019s like assembling a tiny bread-making squad!<\/p>\n For flour, stick with what you know. If your starter\u2019s been thriving on all-purpose, that\u2019s your go-to. Feeling adventurous? Try whole wheat or rye for a flavor twist. As for water, tap\u2019s fine unless yours tastes like a swimming pool \u2013 then opt for filtered.<\/p>\n In a clean bowl, combine:<\/p>\n Mix until you\u2019ve got a thick, pancake-batter consistency. No lumps allowed \u2013 we\u2019re not making oatmeal here!<\/p>\n Cover your bowl with a clean kitchen towel and let it sit at room temperature. Your kitchen counter\u2019s perfect, just keep it away from drafts or that weird spot that\u2019s always oddly cold.<\/p>\n Your levain needs about 8-12 hours. <\/p>\n How do you know when your levain\u2019s ready? Look for these telltale signs:<\/p>\n If you\u2019re still unsure, try the float test. Drop a small spoonful in water \u2013 if it floats, you\u2019re golden!<\/p>\n Sourdough starter<\/a> is a stable mixture of beneficial bacteria and wild yeast that\u2019s continuously maintained, and is used to leaven and flavor the dough. It\u2019s a combination of yeast<\/a> and bacteria, that can continue to provide for countless loaves, when properly maintained. <\/p>\n The term \u201cstarter<\/strong>\u201d refers to the starter culture<\/strong> itself which is typically a blend of flour, water, salt and naturally occurring yeasts.<\/p>\n Sourdough starters are never used entirely. Instead some of it is extracted from the main bulk to mix directly into the dough, with some kept aside as \u2018mother\u2019 or \u2018levain\u2019 to keep the bacteria thriving in their own separate bowl within your kitchen pantry. For tips on storing starter<\/a><\/strong>, read more on our blog.<\/p>\n![\"Levain](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/06\/CD-blog-images-2022-06-10T224626.615-720x405.jpg\" "\\"Levain")
<\/figure>\n<\/div>\nWhat is Levain?<\/h2>\n
What is Levain Used for?<\/h3>\n
Why do we Use Levain?<\/h3>\n
![\"Levain](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/06\/CD-blog-images-2022-06-10T225057.624-720x405.jpg\" "\\"Levain")
<\/figure>\n<\/div>\nHow to Make Levain<\/h2>\n
Mixing It Up<\/h3>\n
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The Waiting Game<\/h3>\n
Signs of Life<\/h3>\n
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Pro Tips<\/h3>\n
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What is a Sourdough Starter?<\/h2>\n
![\"Levain](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/06\/CD-blog-images-2022-06-10T224059.545-720x405.jpg\" "\\"Levain")
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