Whole-Wheat Levain

The Pre-Ferment Used in this bread is essentially a poolish (100 percent hydration), with natural sourdough starter used in lieu of baker’s yeast. The protease enzyme degrades flour protein, and is quite active in a liquid environment such as the loose-textured starter used here. This results in a dough with high extensibility, which in turn helps give the bread a reduced elasticity, good volume, and a lightness that it would otherwise lack.