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Building a levain to make bread

This is an example of a levain. The amount varies by recipe and this is a 1:2:2 ratio. Meaning 1 part starter, 1 part flour and 1 part water
Use this recipe as a guideline to build a levain to make bread.

Ingredients
  

  • 30 g starter from the fridge
  • 60 g brown rice flour and buckwheat or other GF flour
  • 60 g warm water

Instructions
 

  • Add the water to the starter first, to dissolve the starter then add the flour and mix well.
  • Note: the starter is very forgiving so if your mixture is looking to dry ... add a little more water. The same for if it is too wet and soupy ... add a little more flour.
  • Feed again about 2 to 6 hours later with all the starter and add 60 g of brown rice flour and 60 g of water - giving 180 g of starter.
  • The starter can be left on the counter and fed daily when it Is active and strong. If you are not baking all the time it only needs feeding once a week in the fridge. Maintenance feed 30 g starter 60 g flour and 60 g of water.
  • If you do not like the smell of the sourdough starter, then you will not like the taste in your bread. Discard some starter and feed again before using. You can also take a small taste test.
  • Once your starter shows all the promising signs of activity and has risen by 30% or doubles in size .... then you are ready to mix some dough!