Levain

Levain is a type of yeast used in baking to leaven bread. It is a natural, wild yeast that is cultivated and maintained in a mixture of flour and water, known as a sourdough starter. The term "levain" is derived from the French word for "leaven".

History

The use of levain in baking dates back to ancient times. The Ancient Egyptians are often credited with the discovery of yeast leavening, and it is believed that they used a form of levain in their bread making. The practice of using levain spread throughout Europe during the Middle Ages, and it remains a popular method of leavening bread today, particularly in artisanal baking.

Cultivation and Maintenance

Levain is cultivated by mixing flour and water and allowing the mixture to ferment. The natural yeasts present in the flour and the environment will begin to multiply, creating a sourdough starter. This starter is then "fed" regularly with more flour and water to keep the yeast active.

Maintaining a levain requires regular feeding and attention. If the levain is not fed regularly, the yeast may die off, resulting in a lack of leavening power. Similarly, if the levain is kept in conditions that are too hot or too cold, the yeast may become inactive.

Use in Baking

In baking, a portion of the levain is mixed with the other ingredients in the bread recipe. The yeast in the levain ferments the sugars in the dough, producing carbon dioxide gas. This gas causes the dough to rise, or leaven.

Levain is particularly popular in artisanal baking, where it is prized for the complex flavors it imparts to bread. Breads made with levain often have a slightly sour taste and a chewy texture.

See Also

• Yeast
• Baking
• Sourdough
• Bread

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