Baguettes: Double Fed Levain Technique

I am slowly baking my way through Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish. The book includes a recipe for ‘Double-Fed Sweet Levain Bread’ in the ‘Advanced Levain Doughs’ section of the book. In the recipe, Forkish talks about “feeding the levain two times, just a few hours…

Overnight country blonde

This bread recipe is the one that I keep going back to again and again in Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, as the result is truly lovely. This recipe is a pure levain dough, which means that there is no added commercial yeast as a rising…

Wheat and rye levain bread

This is the first time I have experimented with putting rye flour into a dough. This is going to be a new favourite recipe and flour to use, because boy does it produce a gorgeous loaf. Baked to medium – dark, the crust is full of flavour, while the inside has a lovely soft texture…

Levain culture aftercare

Refreshing your sourdough starter In a previous post I wrote about starting a levain culture. If you’re not planning on baking all the time with your sourdough starter, in between uses, you can keep your starter in the fridge. When I’m done making a levain bread, I put the entire container of culture in the…

Pain de campagne

Pain de campagne is a classic white French loaf, round in shape with a firm crumb. Following on from my last post on starting a levain culture, here is a recipe for using it! The recipe for this beautiful bread is from Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and…

Starting a levain culture

What is levain? The word levain is French for “sourdough”, originating from the Latin verb levare, meaning “to rise”. All around us are billions of active wild yeast cells and naturally occurring bacteria – in the air, in the soil, in vegetation, on us as humans – and, most importantly, in flour. Levain is a…