Recipe for Creating a Liquid Levain Culture

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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  Ingredient Amount
Day 1 Coarse rye flour 100 grams / 3½ ounces
  Water (~80°F / 27°C) 125 grams / 4½ ounces
  Mix 50 strokes by wooden spoon.  
Day 2 ½ culture from Day 1 115 grams / 4 ounces
  Rye flour 100 grams / 3½ ounces
  Water (~80°F / 27°C) 125 grams / 4½ ounces
Days 3 through 9* ½ culture from Day 2 115 grams / 4 ounces
  Wheat flour 100 grams / 3½ ounces
  Water (~80°F / 27°C) 125 grams / 4½ ounces
 

*Repeat daily until the culture is ready to use. By Day 8, the mixture should have sufficient ripeness for leavening bread. However, to continue developing strength and complexity, it may be fed for 2 or 3 more days before use.

When the culture is ready, it turns concave and has the right acidity and yeast content to leaven bread. At The French Culinary Institute, we continue to call it a culture, but in other artisanal bakeries, a mature culture becomes known as the “mother” or starter and is no longer called a culture.
Day 10 and beyond To continue levain upkeep, the basic refreshment ratio is 100 percent wheat flour, 125 percent water, and 20 percent liquid levain. This should be added to compensate for the quantity removed (i.e., if 500 grams are removed, they should be replaced with 500 grams of refresher using the ratio above). If the levain is not used regularly, cover it and store in the refrigerator. It will last for several months under refrigeration.