Levain is a type of sourdough starter used in baking. It is made from a mixture of flour and water that ferments over time, capturing wild yeast and bacteria from the environment. This natural fermentation process gives bread its unique flavor and texture, making it a favorite among artisan bakers. Using Levain in bread-making not only enhances the taste but also improves the bread's nutritional value. The fermentation breaks down gluten and phytic acid, making the bread easier to digest. Many bakers prefer Levain for its ability to create a crusty exterior and a soft, chewy interior in their loaves.