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5.0 from 6 votes

Liquid levain, or sourdough starter

A liquid sourdough starter that ferments easily and quickly, and is ready to help your breads rise much faster than a dry starter.

Ingredients

  • On Day 1:
  • 160 grams ⅔ cup water, tepid temperature (70 to 78 degrees)
  • 25 grams 3 Tbs all-purpose flour
  • 25 grams 3 Tbs rye flour
  • On Days 2-3:
  • 65 grams ⅓ cup water
  • 50 grams ⅓ cup AP flour
  • On Days 4-10:
  • 175 grams ¾ cup water
  • 135 grams ¾ cup AP flour

Instructions

    Cup of Yum
  1. Prepare a clean glass jar. Add 160g of water, 25g of AP flour, and 25g of rye flour, covering it loosely with plastic wrap or a lid. (rye flour ferments faster than AP and gives your starter a much-needed push; I didn't have any rye flour, and whole wheat seemed to do the trick fine.)
  2. Stir the culture with a rubber spatula for 30 seconds every 8 hours or so for the first 24 hours.
  3. On days 2 and 3, add another 65g water and 50g AP flour, and continue stirring your starter every 8 hours. If your starter changes, becoming more yeasty, with small bubbles, you're ready to move on to day 4. Otherwise, give it another day at the same level of feeding.
  4. On days 4-10, or possibly even longer, give your starter 175 grams of water and 135 grams of AP flour once a day (you can divide it into two feeding if that will make you feel better). Your starter should be exhibiting definite signs of change at this point: the surface will be glossy and covered in bubbles; the culture will expand slightly (liquid starter doesn't grow in size quite as much as dry starter); the smell will be fruity; and as you run a spatula through it, the starter will appear gelatinous. If puddles of liquid appear on top of your starter, don't worry, but do note you should probably feed your starter a bit more.
  5. When all of these signs are present (usually around day 10): congratulations! You're ready to bake with your starter. Or to place it in the fridge until it's ready to be refreshed before baking (a starter should keep for about a week in the fridge without feedings).