Levain Formula

Building Your Starter

Building a sourdough starter from scratch is typically a 7-10 day process. By using Bread Alone’s dried sourdough, you can cut it down to the 4 day process described below. We know that it’s still a lot of work, but at the end you’ll have your own sourdough, that you can use to make bread forever!

DAY ONE

CREATE YOUR CULTURE

1 Packet of dried sourdough

15 g (1TB) Water, room temperature

15 g (1TB) Flour

Stir vigorously, cover and let sit at room temperature 12-24 hours

DAY TWO

BUILDING YOUR CULTURE

36 g Sourdough culture

30 g (2TB) water

30 g (2TB) flour

Stir vigorously, cover and let sit at room temperature 12-24 hours

DAY THREE

BUILDING YOUR CULTURE

96 g Sourdough culture

60 g (¼ cup) water

60 g (¼ cup) flour

Stir vigorously, cover and let sit at room temperature 12-24 hours

DAY FOUR

BUILDING YOUR CULTURE

192 g Sourdough culture

120 g (½ cup) water

120 g (½ cup) flour

Stir vigorously, cover and let sit at room temperature 12-24 hours

Your culture is ready to build loaves with now when it smells sweetly fermented and is actively bubbling.  Test it by placing a pinch in a glass of water - it is ready when it floats. Depending on conditions in your home it may need another day or two of feeding.

DAY FIVE and ONGOING FEED

30 g (¼ cup) Sourdough culture

You will be discarding all but the stated amount in the formula

60 g (¼ cup) water

74 g (½ cup) flour

Stir vigorously, cover and let sit at room temperature 12-24 hours

DAY BEFORE BAKE DAY

BUILD FOR YOUR BAKE 

20 g Sourdough Culture

50 g Water, room temperature

50 g Flour

Stir vigorously, cover and let sit at room temperature 12-16 hours