<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Levain Archives - WheatBeat</title>
	<atom:link href="https://wheatbeat.com/tag/levain/feed/" rel="self" type="application/rss+xml" />
	<link>https://wheatbeat.com/tag/levain/</link>
	<description>Home baking, professional results</description>
	<lastBuildDate>Wed, 06 May 2020 03:29:35 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	

<image>
	<url>https://i0.wp.com/wheatbeat.com/wp-content/uploads/2019/03/Logo-BW-wheat.jpg?fit=32%2C32&#038;ssl=1</url>
	<title>Levain Archives - WheatBeat</title>
	<link>https://wheatbeat.com/tag/levain/</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">160185416</site>	<item>
		<title>Pandoro Recipe (Pan D&#8217;Oro)</title>
		<link>https://wheatbeat.com/pandoro/</link>
					<comments>https://wheatbeat.com/pandoro/#comments</comments>
		
		<dc:creator><![CDATA[Mike]]></dc:creator>
		<pubDate>Wed, 06 May 2020 01:49:22 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Enriched bread]]></category>
		<category><![CDATA[Golden bread]]></category>
		<category><![CDATA[Levain]]></category>
		<category><![CDATA[Pandoro]]></category>
		<guid isPermaLink="false">https://wheatbeat.com/?p=2354</guid>

					<description><![CDATA[<p>DIFFICULTY LEVEL: DIFFICULT Pandoro (Golden Bread) is a very special thing, because it&#8217;s actually more of a dessert than a bread and it&#8217;s powered almost entirely by <a class="glossaryLink"  aria-describedby="tt"  data-cmtooltip="&#60;div class=glossaryItemTitle&#62;Levain&#60;/div&#62;&#60;div class=glossaryItemBody&#62;A more specific form of Leaven (a substance that causes dough to rise). It is also known as a &#38;quot;sourdough starter&#38;quot;, &#38;quot;mother&#38;quot; or &#38;quot;chef&#38;quot;. It is a preferment (a portion of dough that is fermented before the final dough is made) that is composed of wild yeast and bacteria. This is different from a Leaven because a Leaven is a broad term indicating anything that causes dough to rise. Levain always refers to a preferment which is yeast-based. Note that this definition (Levain = sourdough) is true in the Unites States, but in other countries, Levain can mean slightly different things.&#60;/div&#62;"  href="https://wheatbeat.com/glossary/levain/"  data-gt-translate-attributes='[{"attribute":"data-cmtooltip", "format":"html"}]'  tabindex='0' role='link'>levain</a> (<a class="glossaryLink"  aria-describedby="tt"  data-cmtooltip="&#60;div class=glossaryItemTitle&#62;Sourdough&#60;/div&#62;&#60;div class=glossaryItemBody&#62;Typically a bread that is leavened (made to rise) by a combination of wild yeast and bacteria (things found naturally in the air of your kitchen). The bacteria in this mixture digest sugars and create a byproduct of lactic and acetic acid. These acids give sourdough it&#38;#039;s distinctive sharp flavor and smell.&#160; Breads made with commercial yeast, like from yeast packages found in the supermarket, lack the bacteria needed to create the acidity associated with sourdough.&#160; Sourdough breads are made using a starter culture that is oftentimes called a Levain, Mother or Chef.&#60;/div&#62;"  href="https://wheatbeat.com/glossary/sourdough/"  data-gt-translate-attributes='[{"attribute":"data-cmtooltip", "format":"html"}]'  tabindex='0' role='link'>sourdough</a>). When I first tried a fresh Pandoro, I was blown away. &#8220;Is this really made with sourdough?&#8221;, I asked. &#8220;Amazing, because there is almost nothing sour...</p>
<p><a class="more-link" href="https://wheatbeat.com/pandoro/">Read More</a></p>
<p>The post <a href="https://wheatbeat.com/pandoro/">Pandoro Recipe (Pan D&#8217;Oro)</a> appeared first on <a href="https://wheatbeat.com">WheatBeat</a>.</p>
]]></description>
		
					<wfw:commentRss>https://wheatbeat.com/pandoro/feed/</wfw:commentRss>
			<slash:comments>8</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2354</post-id>	</item>
		<item>
		<title>Pita au Levain (Sourdough Pita Bread)</title>
		<link>https://wheatbeat.com/sourdough-pita/</link>
					<comments>https://wheatbeat.com/sourdough-pita/#respond</comments>
		
		<dc:creator><![CDATA[Mike]]></dc:creator>
		<pubDate>Sat, 07 Dec 2019 05:24:32 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Levain]]></category>
		<category><![CDATA[Pita]]></category>
		<category><![CDATA[Sourdough]]></category>
		<category><![CDATA[White]]></category>
		<guid isPermaLink="false">https://wheatbeat.com/?p=2118</guid>

					<description><![CDATA[<p>DIFFICULTY: MODERATE OK, I know it&#x2019;s pretty ridiculous to even use the name &#x201C;Pita au Levain&#x201D; like it&#x2019;s some traditional French baked product. Pita is more of a Middle Eastern bread, and it&#x2019;s quite unusual to make it with sourdough; nevertheless, my family absolutely loves Pita and this is one way to shake things up....</p>
<p><a class="more-link" href="https://wheatbeat.com/sourdough-pita/">Read More</a></p>
<p>The post <a href="https://wheatbeat.com/sourdough-pita/">Pita au Levain (Sourdough Pita Bread)</a> appeared first on <a href="https://wheatbeat.com">WheatBeat</a>.</p>
]]></description>
		
					<wfw:commentRss>https://wheatbeat.com/sourdough-pita/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2118</post-id>	</item>
	</channel>
</rss>
