Small daily feed
A 1:1:1 feed matures relatively quickly and suits frequent use. In a warm kitchen it may peak sooner than expected.
05
Good bread begins with an understood process.
A feeding ratio describes the relationship between existing starter, new flour and new water. The details below describe the practical choices behind reliable sourdough.
Larger refresh
A 1:3:3 or 1:5:5 feed supplies more fresh food, extends the rise window and can help moderate excessive acidity.
Cold storage
For occasional baking, feed the starter, allow fermentation to begin, then refrigerate. Restore activity with one or more room-temperature feeds before mixing dough.
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