Natural yeasts, also known as wild yeasts are a group of fungus that can be found all around us. On our skin, in the air we breathe and throughout our natural environment. They have been utilised by Man in brewing and baking since prehistoric times. So before the advent of commercial baker’s yeast, it was these natural yeasts that would have been used to produce all Levain bread.
And if you are wondering what the difference between Levain and Sourdough bread is, the answer is not much. Levain is the French word for leavened and is also a term used for the flour, water and yeast mixture that makes up the starter. The name Sourdough arose as a descriptive term used to describe the taste of bread made by this same method.