Baking organic bread with 100% French Sourdough Levain Starter.

I received some levain dough from a BIO organic bakery in France, so I used it to bake organic sourdough bread. I am baking it compared to the sourdough that I have grown.
A video about the basics of making sourdough bread and the benefits of sourdough bread.
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French BIO bakery Pain vivant
/ pain_vivant
Benefits of levain and sourdough bread:
Levain bread contains organic acids produced during the fermentation process, so it has high water retention and lasts a long time.
It also contains lactic acid, which is good for digestion.
Bread made with only wheat, water, salt, and fermented seeds without dry yeast is highly nutritious.

[@BuzzKitchen]

久しぶりにサワー種パンの動画を上げました。　毎週末　サワー種パンを焼いていますが　最近は70%の水分のパンが1番美味しいと発見してそれがルーティンのパンになってましたので　新しいレシピは挑戦できてなかったのですが　フランスのパン屋さんからいただいたルヴァン種のおかげで　チャレンジ精神がまた生まれました。

[@user-iy5zb8xl7o]

こんにちは！美味しそうパンですぅ！😊🍞 パンがやけるって憧れちゃいます❤

[@BuzzKitchen]

ありがとうございます😊　サワードウを始めた頃は作業が面倒でしたが　慣れてくるとそれがルーティンになって楽になりました。　パンを作っている時はリラックスできよ　おすすめです！

[@koheihobbs]

what was the taste difference?

[@BuzzKitchen]

Good question The liquid sourdough of mine had stronger sourdough flavour than Stiff sourdough. I think the liquid sourdough has more lactic acid