A French term for a culture of naturally occurring yeast and bacteria that can be used to leaven dough.
How to make a leaven or a levain.
Nutrition and Digestibility of Bread
No nonsense, evidence based news and information about bread and health
Good bread is the cornerstone of health, yet not all breads are created equal. Monoculture, reduction of fibre, and fast fermentation methods mean that most bread damages our health. Specialising in gut health and tailoring bread nutrigenetically, Dr Kimbell teaches the art and science of baking as lifestyle medicine, personalising bread to support health as preventative medicine.
Dr Vanessa Kimbell