Levain bakers, also known as sourdough bakers, typically use a variety of flours to create their bread. The key component in their bread-making process is the levain, which is a naturally fermented sourdough starter. This starter is made by mixing flour and water and allowing wild yeast and lactobacilli bacteria to develop over time, giving the bread its distinct flavor and rise.
The types of flour used by levain bakers can vary depending on personal preferences, regional traditions, and the desired characteristics of the bread. Some commonly used flours in sourdough baking include:
Bread flour: Bread flour is a high-protein flour, usually made from hard wheat, which provides structure and strength to the dough. It's often used in combination with other flours to achieve a balanced texture and rise in sourdough bread.
All-purpose flour: All-purpose flour is a versatile flour with moderate protein content. It can be used alone or mixed with bread flour to create a more tender crumb in the bread.
Whole wheat flour: Whole wheat flour contains the entire wheat kernel, including the bran and germ. It adds a nutty flavor and nutritional value to the bread, but it can also result in denser loaves due to the presence of bran.
Rye flour: Rye flour is commonly used in traditional sourdough bread recipes, especially in European countries. It contributes a unique flavor and creates a more open crumb structure.
Spelt flour: Spelt is an ancient grain and a close relative of wheat. It has a distinct nutty flavor and can be used alone or combined with other flours in sourdough baking.
Einkorn flour: Einkorn is one of the earliest cultivated forms of wheat, and it has a pleasant, slightly sweet taste. Bakers may use it to add diversity to their sourdough bread recipes.
Kamut flour: Kamut is another ancient grain with a rich, buttery flavor. It's used by some bakers to create unique and flavorful sourdough loaves.
The combination of flours and the proportions used will influence the texture, flavor, and appearance of the final sourdough bread. Experienced bakers often experiment with different flours and ratios to achieve the desired results. Additionally, some bakers may use organic or stone-ground flours to retain more nutrients and a more rustic character in their sourdough bread.