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Recipe for Feeding a Liquid Levain

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

By French Culinary Institute

Published 2021

  • About

If desired for large-scale baking, the following recipe can be doubled to yield approximately 1,000 grams of liquid levain. It can be stored, covered, and refrigerated for several weeks. The gray water that forms on top of the levain may be stirred back into it. If mold forms on a liquid levain, the levain must be discarded and made again.

Makes 500 grams / 1 pound 1½ ounces
Ingredient Amount Baker’s Percentage
Liquid levain (see Note) 50 grams / 1¾ ounces 20%
Flour 240 grams / 8½ ounces 100%
Water 300 grams / 10½ ounces 125%
TOTAL 590 grams / 1 pound 4¾ ounces 245%

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