Monica & Mikayla

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 but often use...

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 observation and...

Summer brings warmer temperatures, longer days… and faster fermentation! If you’re baking sourdough in the summer, you’ve likely noticed...