The Baker's Hotline

January 26, 2019 at 2:38pm

Hi Rosti. It sounds like you might be talking about a French levain or poolish, used in baguettes, Pain au Levain, and many more French breads. These are generally a combination of sourdough starter, flour, and water that you let sit overnight before making your dough. Some are made with just flour, water, and a touch of yeast. Annabelle@KAF
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