THE SOUR LEVAIN
Founded in
Los Angeles
Stretching, folding
Souroldman
1 / 3
Ciabatta Biga: 175g warm water 225g flour 1/4 t yeast 6-24 hours room temp Autolyze: 180g warm water 250g flour Mix on low with dough hook then rest covered for 30 minutes. ...See full post →
Souroldman
1 / 1
…some with chocolate chips!See full post →
sourbro
1 / 1
Sourdough Neapolitan Margherita pizza. Dough also includes 2% olive oil. Had to include a shot of the sauce, since it is certainly the best I’ve ever made. Recipe for the sauc...See full post →
Souroldman
1 / 2
I prefer my bread wrapped around meat!See full post →
sourbro
1 / 2
Was planning on making a sourdough, but about 4hrs in my 76% hyd. dough went from having a little structure to pure batter. No idea why, looked like extreme over proofing but ...See full post →
sourbro
1 / 4
Basic sourdough loaf, mixed and waited 1hr before kneading with slap and fold. Then did 2 coil folds 1hr apart and a lamination fold. Shaped and baked at 500F in the combo co...See full post →
sourbro
1 / 1
Title tells it all, delicious.See full post →
sourbro
1 / 2
A simple sourdough foccacia I made. Got nice looking bubbles up top but could have gotten a more open crumb, maybe needed to push proofing a little more. Still tasty!See full post →
sourbro
1 / 5
First ever post on The Sour Levain, sort of. Showing off my first dough with my new Ankarsrum mixer. Results were quite good, windowpane right after mixing. After that did a ...See full post →