STEP 1 — Build the Levain (Day 14 afternoon)

STEP 1 — Build the Levain (Day 14 afternoon)

What is a levain? It's a small "off-shoot" of starter built specifically for this single loaf. It lets you keep your mother starter on its normal feeding schedule while creating a high-activity leavener tuned for the bake.

Roughly 3 hours before you plan to mix the dough, when your starter is at peak rise (tripled, domed, bubbly):

1. Place a small resealable glass jar on the scale. Tare to zero.
2. Add:
   • 38 g lukewarm water (78–80°F / 25–27°C)
   • 19 g bread flour (builds structure)
   • 19 g whole wheat flour (builds flavor and feeds fermentation)
3. Tare again. Add 19 g of active starter — be precise. Use a small spoon and remove dough with tweezers/a chopstick if you overshoot. Going over 19 g throws off the dough's hydration.
4. Whisk thoroughly with the mini whisk until completely smooth. No clumps.
5. Loose lid. Set in the same warm, draft-free spot.
6. Wait ~3 hours, or until the levain has tripled and domed with abundant bubbles. Time varies with kitchen temperature.