Basic and country levain (Pain au levain) from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

  • bread flour
  • whole wheat flour

  • EYB Comments

    See recipe for variations using different blends of grains. Starter needs to be refrigerated overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations using different blends of grains. Starter needs to be refrigerated overnight.

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