Fermented foods are part of F GOALS according to Dr. B, so I’m expanding my opportunity to make fermented goods at home. I’d like for you to meet Levain (loo-vahn), my sourdough starter I am working on. She is just a baby right now, but someday she will be producing all kinds of sourdough goodness.

Many people name their sourdough starters because they become a part of the family (sort-of). This starter can last for decades and decades (maybe even generations) and can be used for all kinds of carb-alicious items such as bread, pizza crust, crumpets, and more. Levain’s name stems from a boulangerie in Paris that I frequented. This bakery was accessed through a beautiful walk in the Marais, my home arrondissement for a month in 2013. I just loved the atmosphere there and one of my favorite photos I took was of this very bread haven. Sometimes they have an awning out that says “Au Levain du Marais”. Levain means to leaven or sourdough. Hence, my new food baby, Levain. Click here if you want to hear the beautiful pronunciation.

If you are interested in trying your own sourdough starter, there are a myriad of recipes. I just happened to try this one. Baking and accuracy are not my strength, so hopefully Levain will have a long and prosperous life.

https://littlespoonfarm.com/sourdough-starter-recipe/