levains

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Creamy, soft crumb, wonderful aroma wafting through the house .... versatility of uses from eggs in a basket to a nice baked teriyaki tofu sandwich, pain au levains can handle it.

The Fresh Loaf 2010
Still though, there is something to be said about pain au levains ....

The Fresh Loaf 2010
Other bakers maintain a 'mother' starter from which portions are removed to create levains.

The Fresh Loaf BadKnees 2010
Only a third of recipes use levains, and not even at high baker's percentages, for a more clean taste of flour.

The Fresh Loaf 2010
Good job too, as I reckon it took the best part of an hour's hard graft to actually assemble the fully crafted dough from flour, salt, water and the 2 levains.

The Fresh Loaf 2010
As to the former, many bakers use all of their starter when they create their levains.

The Fresh Loaf BadKnees 2010
For the soaker, which should be made up at the same time as the levains, boil water and pour over rye, mixing until well incorporated.

The Fresh Loaf 2010
Only a third of recipes use levains, and not even at high baker's percentages, for a more clean taste of flour.

The Fresh Loaf Shiao-Ping 2010
The next day I mixed together the water, levains and soaker, and then added flour and salt.

The Fresh Loaf 2010
I've been experimenting with pain au levains which were mostly AP flour with a WW levain.

The Fresh Loaf breadbakingbassplayer 2010