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The process we just began is called "building a levain", a pre-fermented dough which will seed the main dough the next day. Overnight, the microbes in the starter awaken and begin to digest the flour and water. This longer absorption process is what gives us the beautiful symphony of flavors and nutrients in sourdough bread.
Set a timer based on your home’s overnight ambient temperature. If you're expecting indoor temperature overnight to be colder than 68°F, you'll need 16 hours. For warmer than 68°F, set your timer to 12 hours. It's okay if you go over these times by a few hours but going to the next step earlier than recommended may result in a loaf with disappointing volume and flavor.
The process we just began is called "building a levain", a pre-fermented dough which will seed the main dough the next day. Overnight, the microbes in the starter awaken and begin to digest the flour and water. This longer absorption process is what gives us the beautiful symphony of flavors and nutrients in sourdough bread.
Set a timer based on your home’s overnight ambient temperature. If you're expecting indoor temperature overnight to be colder than 68°F, you'll need 16 hours. For warmer than 68°F, set your timer to 12 hours. It's okay if you go over these times by a few hours but going to the next step earlier than recommended may result in a loaf with disappointing volume and flavor.