There are a few key differences (see Levain vs. Starter, this page), but a sourdough starter and a levain are essentially the same thing: They are both pre-ferments, meaning a mixture of flour and water that’s seeded with a small bit of ongoing culture and left to ferment.

Since I almost always make a levain when baking, the starter maintenance becomes a little less important compared to the levain (assuming the starter is strong and heathy). The levain works as a sort of equalizer or buffer, giving the bacteria and yeast populations from your starter a chance to grow and increase metabolic activity in the best

VITALS TABLE First, the vitals table gives you up front the important information about the bread you’re about to bake. It’s another way for a baker to get a feel for the bread before they even begin. Over time, these terms will carry significance for you when reading bread formulas. (See Baker’s Percentages, this page, for more on these

Sunday Morning Pancakes (this page) Buttermilk Waffles (this page) Sourdough Scones (this page)

In general, you’ll find recipes that have higher percentages of whole wheat also require a higher dough hydration (as the bran and germ particles that are present absorb significantly more water). The resulting bread will usually have a tighter, more compact crumb, but with dramatically increased flavor and nutrition.

The inoculation percentage is the amount of ripe (or mature) sourdough starter either carried over between refreshments or used to create a levain. This percentage is calculated the same way as all other ingredients using a baker’s percentage (see Baker’s Percentages, this page), and it’s relative to the total flour. It’s called “inoculation”

This point in the refreshment cycle is also referred to as a starter’s “peak,” but the concept is the same: The starter is at a strong stage with high populations of bacteria and yeasts. There’s no single point in time or clear-cut indicator letting you know when a starter is ready for use, but rather, it’s a collection of sights, smells, and

Many bakers prefer to keep a “stiff starter,” which is typically around 50% to 65% water to total flour. The consistency is exactly what it sounds like: It’s stiff and requires kneading with your hands or in a small mixer. One benefit is it seems to handle warmer ambient temperatures without becoming overly acidic, and it has a larger window of

SKILLET CORN BREAD