Levain: meaning, definitions and examples

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levain

 

[ lษ›หˆveษชn ]

Noun
Context #1 | Noun

baking, fermentation

Levain is a fermented mixture of flour and water that serves as a natural leavening agent in bread-making. It contains wild yeast and beneficial bacteria, which contribute to the bread's flavor and texture. Unlike commercial yeast, levain requires a longer fermentation time but results in a more complex taste.

Synonyms

natural leaven, sourdough starter, starter culture.

Examples of usage

  • I prefer using levain instead of commercial yeast for my sourdough bread.
  • The bakery specializes in artisan bread made with organic levain.
  • To achieve a perfect rise, make sure your levain is active and bubbly before using.
  • Levain bread tends to have a thicker crust and a chewy interior.

Translations

Translations of the word "levain" in other languages:

๐Ÿ‡ต๐Ÿ‡น levain

๐Ÿ‡ฎ๐Ÿ‡ณ เคฒเฅ‡เคตเฅ‡เคจ

๐Ÿ‡ฉ๐Ÿ‡ช Sauerteig

๐Ÿ‡ฎ๐Ÿ‡ฉ adonan fermentasi

๐Ÿ‡บ๐Ÿ‡ฆ ะพะฟะฐั€ะฐ

๐Ÿ‡ต๐Ÿ‡ฑ zakwas

๐Ÿ‡ฏ๐Ÿ‡ต ใƒซใƒดใ‚กใƒณ

๐Ÿ‡ซ๐Ÿ‡ท levain

๐Ÿ‡ช๐Ÿ‡ธ masa madre

๐Ÿ‡น๐Ÿ‡ท mayalฤฑ hamur

๐Ÿ‡ฐ๐Ÿ‡ท ๋ ˆ๋ฐ”์ธ

๐Ÿ‡ธ๐Ÿ‡ฆ ุงู„ุนุฌูŠู† ุงู„ู…ุฎู…ุฑ

๐Ÿ‡จ๐Ÿ‡ฟ kvรกsek

๐Ÿ‡ธ๐Ÿ‡ฐ kvas

๐Ÿ‡จ๐Ÿ‡ณ ๅ‘้…ต้ขๅ›ข

๐Ÿ‡ธ๐Ÿ‡ฎ kvas

๐Ÿ‡ฎ๐Ÿ‡ธ sรบrmjรณlk

๐Ÿ‡ฐ๐Ÿ‡ฟ า›าฑะนะผะฐา›

๐Ÿ‡ฌ๐Ÿ‡ช แƒ™แƒ•แƒแƒกแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ mayalanmฤฑลŸ xษ™mir

๐Ÿ‡ฒ๐Ÿ‡ฝ masa madre

Etymology

The word 'levain' comes from the Old French 'levain', which means 'to rise'. It is derived from the Latin word 'levare', meaning 'to raise' or 'to lift'. This etymology points to the essential role of levain in the baking process, where it acts to elevate and expand the dough. The use of levain can be traced back thousands of years, reflecting traditional baking methods that rely on natural fermentation rather than commercial yeast. Throughout history, different cultures have developed their own variations of starters and sourdoughs, using local flours and methods. As artisanal baking has gained popularity in recent years, there has been a resurgence in the use of levain, embraced by bakers who appreciate the depth of flavor and texture it brings to bread.