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What Is a Levain (and Why Sourdough Recipes Use It)

If you’ve been baking sourdough for a while, you’ve probably seen recipes that call for a levain instead of simply “active starter.” While the two are related, they are not the same thing—and understanding the difference gives you much more control over your bread. Levain = Leaven Levain is French for leaven. In sourdough baking, it refers to a specifically prepared and fermented mixture that is built for one batch of dough. At Sourdough University, we teach this same concept

Monica & Mikayla

Jan 192 min read

Sourdough Truths That Apply at Every Level

Sourdough can feel mysterious at first — and honestly, even after years of baking, it can still surprise you. There are thousands of recipes, methods, and opinions online. But underneath all of that, there are a handful of truths that apply no matter what recipe you use, what flour you prefer, or how long you’ve been baking. These are the principles we teach at Sourdough University — not because they’re trendy, but because they’re reliable. 1. Consistency comes from observati

Monica & Mikayla

Jan 73 min read