France · Western Europe
Pain au Levain
Also known as Sourdough, Sourdough bread
Leavened solely with a mature wild-yeast and lactobacillus culture, given a long cold bulk ferment that builds organic acids for tang and a naturally lower glycemic response than yeasted white bread.
Method
Wild Fermentation
Hydration
78%
water to flour
Glycemic index
53
Low GI
Energy
259 kcal
per 100 g
Sensory profile
- sourness
- 8
- sweetness
- 1
- crispiness
- 7
- chewiness
- 8
- aroma
- 8
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 259 kcal |
|---|---|
| Protein | 9.4 g |
| Carbohydrates | 49 g |
| of which sugars | 1 g |
| Fat | 1.5 g |
| Fiber | 2.6 g |
| Sodium | 490 mg |
Typical values; recipes vary.
Texture
- Thick crackled crust
- Chewy custard crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.