Sourdough Starter vs Levain: Everything You Need to Know

One of the most confusing terms in sourdough baking is "sourdough starter" vs. "levain." Some bakers treat them as the same since both go through a similar fermentation process, but there are important differences.

The great part is that you can usually swap a ripe, bubbly sourdough starter for the same amount of levain in any sourdough bread recipe.

Similarly, if a recipe calls for an "active starter," "bubbly sourdough," or "ripe starter," it often means using either levain or a fully active, peaked starter.

But let's discuss what levain is and how it differs from a sourdough starter.

What is a sourdough starter?

A sourdough starter is a live culture of wild yeast and friendly bacteria made by mixing flour and water.

To keep it healthy, you need to feed it regularly, which means you have to discard some of the starter and add fresh flour and water. A well-maintained starter can stay alive for years, even decades.

This culture is what gives sourdough bread its ability to rise and its unique tangy flavor and chewy texture.

What is a levain?

A levain (sometimes spelled leaven) is a mixture of flour, water, and a portion of the ripe starter that is taken and fed before being used in a bread recipe. The word "levain" comes from the French verb se lever, meaning "to rise."

When it is time to bake, prepare the levain by mixing a specific amount of starter with new flour and water. It ferments at room temperature until it becomes bubbly and active.

How are they different?

Both sourdough starter and levain are types of "preferment." They are prepared in advance, left to ferment, and used to make bread dough. Despite their similarities, they serve different purposes:

• Timing: The starter is a long-term culture that you keep alive on your counter or in the fridge. Levain is a one-time mixture you prepare just for a specific bake.

• Size: A starter is kept small to minimize waste, while levain is made in larger quantities to match the needs of a recipe.

• Maintenance: The starter needs regular feedings, while levain is made fresh every time you bake, so no long-term care is involved.

• Flavor: The starter typically uses the same type of flour, creating a consistent flavor. Levain can be made with different flours, such as whole wheat or rye, allowing you to experiment with new flavors and textures.

Here is a table summarizing the differences between starter and levain:

Sourdough Starter	Levain
Continuous culture	One-time-use culture
Has a discard	No discard
Fed with the same type of flour	Fed with different types of flour
Never used up entirely in a single bake	Used up entirely in a single bake

Note: You build the necessary amount of levain for a recipe, potentially resulting in a small excess of levain (a few grams).

Examples of using a levain

Suppose you keep a small starter of just 5 grams, feeding it daily with 20 grams each of flour and water to create 45 grams of ripe starter. This is not enough for a recipe requiring 100 grams of starter.

To make more, you can build a levain. For example:

• Mix 10 grams of starter with 55 grams each of flour and water to create 120 grams of levain, perfect for one loaf of bread.
• If you need enough for two loaves, mix 18 grams of starter with 108 grams each of flour and water to make 234 grams of levain.
• Are you baking for a crowd? Combine 60 grams of starter with 600 grams each of flour and water to create 1,260 grams of levain, which is enough for about 12 loaves.

You can even speed up the process by feeding 35 grams of starter with equal parts flour and water (35 grams each) and fermenting it in a warm spot for 4-5 hours. This quick method creates enough levain for same-day baking.

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Did you know the difference between a starter and levain before reading this article? For many, it is quite the eye-opener!