About this recipe

Levain is the starter in it's most active state, this allows us to get better growth results in our baked goods. Mind you, depending on your temperature it could take more or less time to get to the desired point

If you want a slower rise, you can use a slightly lower ratio of starter to flour and water (like 1:3:3).

The ideal ratio can vary depending on how active your starter is; a more mature starter may require a slightly lower levain ratio.

Different bread recipes might call for different levain ratios, depending on the desired flavor and texture.