Levain Naturel – Levain/Sourdough Starter
RECIPE IN ENGLISH:
When the confinement started, it was impossible for me to get fresh yeast, not being a fan of dry yeast, I told myself that it was time to embark on a new sourdough adventure.
I couldn’t use my liquid levain recipe because I would have needed fresh yeast.
So I started a new sourdough journey!
With a shortage of flour in the stores, it was impossible for me to get any rye flour at the time. So I started my sourdough with a strong bread flour, the one I had in my cupboards.
Georges was born! Yes, it is customary to give a name to one’s leaven.
This recipe can be made with strong bread flour, i.e. unbleached, or rye flour. If, like me, you start with a strong bread flour, and along the way you manage to get some rye, it is possible to feed your leaven with it, but please, don’t use any all-purpose flour.