Levain, also known as preferment, is a mixture of starter, flour, and water that is mixed and let process over 4-5 hours or overnight. It will serve as a strong leavening for tomorrow’s bread post. I’m thinking of baking a bread that is close to home to me, being of Cuban descendant. The bread requires a prefermeneed dough which gives it its slight “tang”, but the real flavor changer, is the “fat” that is used. More on that tomorrow.
I use to store my starter in standard canning jars, but the mouth on those are not as wide and I prefer these with a glass top. I find these Weck jars much better to store, clean and they look nicer ;)
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