Levain

Levain, often called "starter" in baking, is a natural fermentation of flour and water that captures wild yeast and beneficial bacteria from the environment. This mixture is used to leaven bread, providing leavening power and complex flavors without commercial yeast. Over time, it develops a bubbly, active culture that helps dough rise and imparts distinctive taste and texture to baked goods. Levain is maintained through regular feedings, making it a living ingredient that evolves, ensuring consistent, flavorful bread through natural fermentation processes.