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