What Is Leaven vs. Starter?
The Definition
While the terms are often used interchangeably, a "Starter" (or Mother) is the perpetual culture you maintain in a small jar, fed daily to keep it alive. A "Leaven" (or Levain) is an offshoot of that starter—a specific quantity of pre-ferment built solely to be used in a dough recipe. The Starter is the library; the Leaven is the book you check out.
The Biology
Starter: Maintained for stability and longevity. Often kept at a specific ratio.
Leaven: Built for peak activity. You mix a small amount of starter with fresh flour and water 4–8 hours before you plan to mix your dough. This ensures the yeast is in the "log phase" of exponential growth when it hits the main dough.
Last updated: 6 January, 2026
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Pre-shaping is an intermediate step between bulk fermentation and final shaping. The dough is divided and loosely formed into rounds, then left to rest (bench rest) for 15–30 minutes. This step reorganises the gluten network after the division and creates a smooth "skin" on the dough.