Recipe courtesy of Dan Leader
Show: Cooking Live
Save Recipe Print
Total:
10 hr
Prep:
10 hr
Yield:
18 ounces
Level:
Easy

Ingredients

Directions

Add the flour directly into the container with the full batch of room-temperature, batter-like ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.

The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. Learn more about the levain starter, including how to maintain and nourish the chef, in Dan Lieder's book "Bread Alone".

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Sponge Starter

Chick Pea Starter

Recipe courtesy of Rachael Ray

Sponge Starter

Recipe courtesy of Amy Scherber

Sponge Starter

Recipe courtesy of Amy Scherber

Sponge Starter

Recipe courtesy of Amy Scherber

Crispy Trout Starter

Recipe courtesy of Chuck Hughes

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.