23/02/2026
Well, here’s my take on my raisin levain:
Fermentation time: less than 7 days to maturity.
Aroma profile: neutral, no detectable flavor carryover from raisins.
Performance: strong gas retention and stable fermentation.
Crumb: moderately open, well distributed alveoli, good elasticity.
Structure: comparable body and chew to a mature flour based levain.
Conclusion: This raisin levain performs like a controlled wild yeast culture. It will be my go to natural yeast when I want predictable fermentation without sour development.
