EVERY DAY, A PORTION OF THE LEVAIN IS RESERVED AND USED TO BUILD THE LEVAIN FOR THE NEXT DAY'S BREADS.

Natural leavens and the long fermentation times that they require result in an almost entirely different product than breads raised with commercial yeast. In essence, the yeast and companion bacteria have time to pre-digest the flour, making available a variety of B vitamins and minerals, enhancing flavor and assisting digestion. The acidity resulting from fermentation offers naturally leavened breads their signature sourness and acts as a natural preservative.

Levain Breads
Jonathan Simcoe
Actions
Connections