Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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A salt-free dough with a hydration that is typically about 100 percent; must be fed at least once daily.

In all cases, a sourdough or levain can remain viable for generations. There are stories of breads being made today from starters that were begun in the 1800s, particularly in Northern California, where sourdough starters of the early settlers were used to ferment the sourdough bread for which that area of the country is famous.

Rye sourdough