Levain

• Used as the primary leavening agent in sourdough bread recipes to achieve a tangy flavor and airy texture.
• Incorporated into pancake or waffle batter for a unique, slightly sour taste and fluffy consistency.
• Added to pizza dough to create a chewy crust with a subtle sourdough tang.
• Used in artisan bread recipes like baguettes, ciabatta, or rye bread to enhance flavor complexity and texture.
• Mixed into crackers or flatbreads for a crispy, flavorful snack with sourdough notes.
• Employed in sweet baked goods like sourdough cinnamon rolls or muffins to balance sweetness with a hint of tang.

• Contains beneficial probiotics that support gut health and digestion.
• Lower glycemic index compared to commercial yeast breads, helping to manage blood sugar levels.
• Rich in nutrients like B vitamins, iron, and magnesium due to the fermentation process.
• Easier to digest for many people compared to breads made with commercial yeast.
• May help improve nutrient absorption by breaking down phytic acid in grains.

Levain, or sourdough starter, should be stored in a clean, airtight container. If you plan to use it daily, keep it at room temperature and feed it with equal parts flour and water every 12-24 hours. For less frequent use, refrigerate it and feed it once a week to maintain its activity. Always discard a portion before feeding to prevent overflow and maintain balance. If freezing, ensure it's well-fed and store it in a freezer-safe container for up to a few months.