How to Activate Your Sourdough Levain

Ingredients

5g Pure Parisian Sourdough Levain

200ml Filter Water (30 to 35 degrees Celsius)

200g Organic Flour of Choice

3g Himalayan Salt

  • Add 200ml of filtered water to a glass mason jar. Use a thermometer to check that the temperature is between 30 to 35 degrees Celsius and adjust with hot or cold water as required
  • Add one packet of Parisian Sourdough Levain to the water and mix well until dissolved
  • Add flour and salt to the mixture and combine well until a homogenous dough is achieved
  • Cover the glass mason jar loosely with a lid and leave in a warm spot for 16 to 24 hours
  • Your Sourdough Levain is now ready to use in your favourite sourdough recipe at a recommended rate of 10 to 40% of flour weight
  • Store Extra Levain in a refrigerator and use within 2 weeks (bring to room temperature prior to use) or continue to feed to keep active (see below)

 

How to Feed and Maintain your Sourdough Levain

  1. Feed your Levain with equal parts water and flour
  2. For example if you have 100g of Levain, feed with 100g of flour and 100ml water
  3. Leave loosely covered to ferment for 24 hours at room temperature
  4. Remove half of the levain for baking and top up with equal parts flour and water
  5. Repeat from step 3