10/08/2026
A few sourdough home bakers always ask how do we get our sourdough loaves so light and airy?
The MOST important thing you can ever do when making sourdough is ensuring your sourdough starter is properly fermented. A young starter can be deceiving, where you see lots of bubbles but the starter is not quite at its peak.
Unfortunately, starters are still tricky for us at LevndBread and our breads today used a young starter that resulted in a more dense and a slightly tackier crumb.
If you don’t mind a denser crumb, we’re offering today’s breads for a discounted price!
Note: Focaccia and baguettes will return tomorrow and croissants will return on Saturday.
