Part 2-Tired of Flat Sourdough? Try This Game-Changing 1:5:5 Method

How I get my Sourdough Starter/Levain Ready to Use to Bake: The 1:5:5 Method

The 1:5:5 Breakdown To make your levain, you'll need:
* 1 part active sourdough starter
* 5 parts flour
* 5 parts water
How to Build Your Levain:
1. Measure: Precisely measure out your starter, flour, and water according to the 1:5:5 ratio.
2. Combine: Mix the starter, flour, and water together in a clean jar until you have a smooth batter.
3. Ferment: Cover the jar with a lid or breathable cloth and let it ferment at room temperature.

Why 1:5:5? You might be wondering why this ratio is so important. The answer is simple: more food equals a happier, healthier starter. By providing your levain with five times the amount of flour and water, you're giving it the fuel it needs to grow rapidly and develop strong flavors.

Next Steps: Once your levain is bubbly and doubled in size, it's ready to be used in your bread recipe.

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