Les quatre saisons du levain : Valerie Zanon

Levain, or sourdough starter, is an essential element of traditional bread making.

Made from flour and water, this naturally fermented culture is a living community of microorganisms whose activity changes according to environmental conditions such as temperature and humidity.

In this book, Valérie Zanon, the author of several works dedicated to sourdough, explores how to maintain and use levain throughout the four seasons, alongside a collection of recipes that make the most of its unique qualities.

In spring, the starter gradually becomes more active; in summer, fermentation accelerates; in autumn, its activity becomes more moderate; and in winter, fermentation progresses at a slower pace. The book explains how to adapt feeding schedules and fermentation times to these seasonal changes, as well as how to temporarily pause the starter's activity when necessary.

Beyond practical techniques and advice, the book features 100 recipes incorporating levain into a wide variety of dishes and pastries, highlighting seasonal ingredients.

From classic crusty breads to focaccia, beignets, naan, and brioche, the collection also extends to nachos, savoury cakes, pear and Roquefort muffins, Guinness-based Irish stew, Swedish meatballs, and even hot chocolate, demonstrating the versatility of sourdough in both sweet and savoury preparations.

Rather than limiting levain to bread making, this book offers a wealth of knowledge and inspiration for incorporating it into everyday cooking and pastry making, adapting its use to the changing seasons and the rhythms of daily life.