How to Make a Sourdough Starter Recipe (Levain) // FOOL PROOF PROCEDURES

*Use these ratios if you plan on making 4-6 loaves a day, if you're only making 1 loaf a day then cut the amount of flour and water used by 1/4 from day 1 all the way to the daily feeding*

If you’re serious about bread baking then learn how to make it as it was intended by making this sourdough starter recipe which is a natural leaven to help your bread rise.

Making bread is a labor of love, and the process has definitely changed in the last 50-75 years. Gone are the days of making a natural yeast starter as commercial yeasts have completely taken over. While there is nothing wrong with using commercial yeasts, it has altered how we consume and digest bread.

If you have reactions to gluten in bread, it’s most likely caused by the lack of natural fermentation which should take place in bread baking. The natural probiotics that are formed during this fermentation process helps to break down gluten but are missing when using commercial yeast forcing your stomach to try and break it down by itself. There is no doubt even I feel bloated after consuming lots of bread or can occasionally get a head ache. Because of all these important factors, a sourdough starter, or levain, is necessary for all bread baking so let’s get to making it.

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Ingredients for this Sourdough Starter Recipe (Levain):

• 2520 grams of whole wheat flour
• 480 grams of white flour
• 2880 grams of warm water (temp specified in directions

Makes 1 mature sourdough starter (levain)

Procedures:

1. In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
2. Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
3. Repeat step 2 in its entirety.
4. Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
5. Remove all but 150 grams of the levain and discard. Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined. Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours.
6. Continue feeding every day!