Fermentation and digestibility
Long fermentation changes dough chemistry and may improve flavour and texture. Individual tolerance varies, and sourdough wheat bread is not suitable for people who must avoid gluten.
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Good bread begins with an understood process.
Sourdough remains bread: its nutritional profile depends primarily on flour, inclusions, serving size and the overall diet. The details below describe the practical choices behind reliable sourdough.
Allergen controls
Our core loaves contain gluten. Seeded products may contain sesame and other seeds, and the bakehouse handles ingredients that can create cross-contact risks.
Ask before ordering
Recipes and suppliers can change. Customers with allergies should request the current ingredient and allergen information before purchase.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste