Natural leavening

Sourdough starter, culture, and levain

Starter and levain are where sourdough becomes a living system. Sourjoe separates culture, starter, and levain so bakers can understand what is being maintained, what is being built, and what is ready to raise dough.

Culture

A culture is the early microbial community created from flour and water. It is the beginning stage, before the mixture becomes strong and predictable enough to maintain as a regular starter.

Starter

A starter is the maintained culture a baker keeps alive between bakes. Feeding patterns, temperature, flour choice, and timing all affect how it smells, rises, and performs.

Levain

A levain is the build prepared for a specific recipe. Instead of using the maintenance jar directly, the baker builds a fresh preferment sized and timed for the dough being mixed.

Chapter sections

  • Culture
  • Starter
  • Leaven

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