levain

And mastering these variables, bringing bread baking to the artisan level, takes time and requires special ovens, varying mixtures of flour, the use of wild yeasts for sourdoughs, or prefermenting part of the breadcreating whats called a sponge, or using dough left over from a previous batch, often called a levain.

Ratio Michael Ruhlman 2009

The chef now called a levain should be moist but firm.

Bread Baking Babes - Pane Francese Sara 2009

Since the levain was a few days older it gave a more pronounced sour flavor to the bread that I prefer over the last loaf and the crumb is much better on this one, I'm fairly sure due to SteveB's two stage method.

The Fresh Loaf 2010

Tom Lane, a software engineer who lives in the Lower Haight, said he's a fan of the levain bread and wine selection.

Outerlands 2011

For reasons social (to reduce the onerous toil of the "white miners" for whom levain required attention around the clock) and technical (bakers had difficulty controlling acidity), sourdough yielded to the yeast-based method in the decade following World War I.

The Rise of Nations Steven L. Kaplan 2011

"In general, the French baking trade embraces sourdough starters—levain—as the leavening of choice," he writes.

The Rise of Nations Steven L. Kaplan 2011

Of the 600 bakers I tasted for my guidebook of Paris bakers in 2004, fewer than 5% used a levain.

The Rise of Nations Steven L. Kaplan 2011

The restaurant serves sandwiches on country-style rustic levain bread with cheese -- of course.

Elevating the Grilled Cheese 2010

Sandwiches are served on country-style levain bread, with sandwiches priced between $6 and $9.

American Grilled Cheese Kitchen 2010

France's pain au levain, for example, is made with starter but isn't sour; instead, it is moist and has a robust grain flavor.

Was That Blob in Your Kitchen Born in the Gold Rush? 2010