Tag the Levain

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How to Bake Sourdough Bread: Fermentation, Starters & Recipes

Published 2025

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The Basic Levain has a 2-Stage Fermentation.

For the 5-hour shift, it looks like this:

Stage 1	*On the Floor*	2 hours at 76°F
Stage 2	RFG time	20 to 28 hours more in the Refrigerator

When making a Fermentation Tag for the Levain, divide it into sections. One for On the Floor Fermentation and one for Cool Fermentation.

The Basic Levain ferments in 2 Stages, like the Wild Yeast Starter. The Floor Fermentation supports the yeast colony. The Cool Fermentation, in a dough retarder or refrigerator, supports the bacteria colony.

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The Bread-making Process Part I—The Levain

Basic Levain (Method)

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