Sourdough Levain & Fermentation

Levain builds (1:2:2), inoculation %, salt & water split.

Levain Target Mass
200 g
1:2:2 Build
Levain Composition
Starter 40 g Flour 80 g Water 80 g
Main Water
670 g
Salt
20.0 g
20% inoculation with a 1:2:2 build matures in 6–10 hrs at ~24°C.
Did you know?
Sourdough cultures can live for decades — the world's oldest continuously fed starter is reportedly over 100 years old and kept alive through daily feedings.

Formula

Levain Mass = Main Flour × (Inoculation % / 100)

FAQs

What is inoculation %?
Percentage of levain relative to main flour. Higher = faster fermentation, more tang.