Processed
Liquid Levain
A tier
A liquid levain is a pourable starter, typically 100% hydration or wetter. Yeasts are lively, acidity often more lactic than a stiff sour, and the culture is easy to stir and scale. French-style pain au levain builds and many home bakers live at this wetness. It stores in a jar and pours into the mixer. It can separate into hooch if neglected; stir or pour off and feed. A liquid levain will not hold the acetic punch of a cool stiff rye sour unless you force the fermentation that way. Choose it for mild, creamy breads and for ease. Keep the jar clean—wet cultures mould at the waterline if you are sloppy.
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Characteristics
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Traits
History
French levain liquide methods used wet wheat cultures for pain au levain.
Home bakers adopted 100% hydration jars as the simplest starter to maintain.
Bakery mixers favoured liquid levains that dosed like a preferment rather than a paste.
Online schedules standardised liquid levain feeds at room temperature and in the fridge.