Love at First Rise

CULTURE CUISINE: The Art of Slow Bread | Pain au Levain In this new chapter of Culture Cuisine.

I invite you into one of my favorite rituals: making pain au levain ~ French Sourdough Bread. More than a recipe, this is an experience. A slow and meditative process of mixing, folding, fermenting, shaping, and trusting time to do its beautiful work. Sourdough teaches patience. It asks us to slow down, to reconnect with our senses, and to rediscover the joy of handmade food. And the reward? A nourishing loaf, naturally fermented for deeper flavor, easier digestion, and the incomparable satisfaction of creating something truly alive. Welcome to the beauty of slow bread. Bienvenue dans l’art du pain au levain.

With Love,

~Jude

For one Loaf:

100 gr Active Starter ( create your own or receive it from a friend )

350 gr Water

500 gr Organic All-purpose or Bread Wheat Flour

( I love to use Sunrise Flour Mill Heritage Organic White Flour )

10 gr Salt (Redmond Real Sea Salt – Natural Unrefined Fine Salt)