Choose a flour
Whole rye or wholemeal can accelerate a new culture because they carry abundant microorganisms and minerals. Once established, the starter can be transitioned to another flour.
04
Good bread begins with an understood process.
A starter is a maintained ecosystem. Reliability comes from regular feeding, clean handling and a schedule matched to your baking routine. The details below describe the practical choices behind reliable sourdough.
Measure by weight
Equal volumes of flour and water are not equal in mass. Weighing ingredients gives repeatable hydration and makes troubleshooting much easier.
Track behaviour
Mark the jar after feeding and note time, temperature, aroma and peak height. A pattern over several feeds is more useful than one dramatic rise.
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