10 Grain LevainContributed by: Sarah House for the Bob's Red Mill Test KitchenLevain is a French term for a yeasted bread starter. You can keep this levain alive in the refrigerator for practically forever by feeding it the flour and water amounts below once a month. Low Cal, Low Carb, No Fat, No Sugar.
DirectionsStep 1In a large container, combine 2/3-cup bread mix and 1/3-cup water until well mixed using a clean wooden spoon (you may use 1/4-teaspoon yeast from the enclosed yeast packet for an extra yeast boost) . Cover with plastic or a few layers of cheesecloth and let sit at room temperature for 24 hours.Step 2The next day add 6 Tbsp of bread mix and 2 Tbsp of water and mix well using a clean wooden spoon. Keep at room temperature. Repeat daily for one week.Step 3Your levain is now ready to use or store! To begin a bread loaf, follow the instructions from your recipe or use 1/4-cup of levain and mix with 1/2-cup water and 1 cup of bread mix or other flour. Mix until smooth using a clean wooden spoon. Cover and let sit at room temperature for 24 hours. Continue following a recipe of choice or the instructions for Bob's Red Mill 10 Grain Bread Mix.Step 4To store, cover the levain with plastic or a lid and store in the refrigerator. Once a month, feed the levain with 10 Grain Flour and water. It is best to discard all but 4 oz of the levain. To the 4 oz of levain, add 12 oz 10 Grain Flour and 8 oz water, mixing until combined using a clean wooden spoon. Cover loosely with a lid and store in the refrigerator. |
 Servings: 150 Rating (Not yet rated) Products Used in this Recipe
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