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Before you jump to Sourdough bread levain (starter) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who suffer from health problems such as hypertension, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can modify their eating habits for the better by making a couple of modest changes.
If you want to see results, it is definitely not a requirement to drastically alter your eating habits. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate before.
As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sourdough bread levain (starter) recipe. To make sourdough bread levain (starter) you need 4 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Sourdough bread levain (starter):
- Prepare 60 g fermented apple water
- Take 60 g flour, any available in your kitchen
- Use 5 g honey or sugar, option
- Get if levain is too liquidly, add more flour. Too dry, add some water
Steps to make Sourdough bread levain (starter):
- Mix the flour, water and honey well. Put the mixture in a container or a jar and leave it without lid, but a breathable cloth on the top with a rubber band, at room temp. until the volume the doubled and bubbly. It would be taking 2 days. Rest of the water can be stored in the fridge until making another levain/starter. More fermenting as a result. Quantity of the ingredients is up to you. Making bigger one, like 100g each, would be fine. Just think how often you make a bread in a week.
- Decide not gonna bake a bread today, just keep the jar in the fridge, tightly lid on. You don't need to feed everyday, maybe once a week. But ideal to check the jar sometime. If the levain is too liquidly, add some flour and stir well, if too dry, add some water.
- This is not overstated that after you made this levain, you could keep baking breads forever. Next, see No.13463352-fermented-apple-water-for-sourdough-breads. I'll show you another easy way of sourdough bread baking soon!
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