A question often asked by those new to sourdough baking. I have explained it many times but never as succinctly as Maurizio from The Perfect Loaf.
A levain is simply an off-shoot of a sourdough starter. It’s created with a small bit of a starter and left to mature (ferment) until ready to be used to mix into a dough. Ultimately, it meets the same fate as the dough itself: it’s baked in the oven.
An off-shoot starter that has no purpose beyond leavening a dough. Whereas a starter is on-going.
So nicely put thought i’d share. Would also love to share the recipe from where I got this quote. A lovely no fuss sourdough which would suit those new to sourdough baking and/or on a busy schedule. Check out all his other wonderful recipes too.
Thank you Maurizio.