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Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)

A sourdough starter, or levain, is a fermented mixture of flour and water. This resident colony of microorganisms (yeast and lactobacilli) produce leavening for bread or other baked goods.

Questions may include how to:

  • start
  • feed or maintain
  • use
  • troubleshoot problems