Sourdough Starter

The following recipe will help you create and maintain a starter and make a levain, which is an ingredient in some of the recipes. The first loaves you make with your starter will not be your best. It is our experience that the starter becomes optimal after several weeks of baking.

For those of you who already have a starter, converting your starter into our levain can be achieved by the following feeding: 1 part starter, 1 part water, and 2 parts all-purpose flour (on