Levain: A levain is essentially a starter but a higher volume of starter. Boule: This is a round loaf of bread! Battard: This is a football-shaped loaf of bread! Lame: A lame is used to score (also called slashing or docking) bread just before the bread i

The instructions for this pain au levain recipe look daunting and long-winded. However, the recipe works as stated and if you are patient and follow the recipe, you get good bread which has a slightly sour taste and a crunchy crust. The bread had some big

Deselect All. 2 cups (18 ounces) levain, recipe follows. 2 1/4 cups (18 fluid ounces) spring water. 4 to 4 3/4 cups (20 to 24 ounces) 20 percent bran wheat flour