Advertisement
Although they are technically not generated by the same method, the words sourdough and levain are often used interchangeably throughout the world of commercial baking. In France, the word levain is used to describe a natural culture that is made from white flour and water, while in Germany the word sauerteig (sourdough) is used to describe a natural culture composed of rye flour and water. Both are the result of naturally occurring yeasts and bacteria that are able to flavor and leaven breads.