A natural, living culture of microorganisms used to leaven bread in a traditional way.
A living culture of microorganisms (bacteria and yeast) used to leaven bread without commercial yeast.
The levain is created by mixing flour and water, then fermenting it at room temperature for several days.
Provides natural leavening through CO2 production by bacteria and yeast, while improving digestibility and flavor.
Maintain your levain by regularly refreshing it with equal parts flour and water.
The levain is a living culture that transforms dough into delicious and easily digestible bread through natural fermentation.
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