Sourdough bake journal
Expert on call,
midnight included.
Levain is the bake journal that thinks like a baker. Log your loaves, track your starter, and reach for the troubleshooting guides the moment something looks off.
75–80%
Ideal hydration for first loaves
4°C
Temperature that halves your ferment speed
1:5:5
Ratio that peaks fast for same-day baking
The journal
Every bake, recorded
the way a baker thinks.
Flour blend, hydration, starter percentage, bulk time, ambient temperature, result. Not a generic food log — a sourdough-specific record that makes patterns visible over time.
The starter diary
Know your culture
better than it knows itself.
Log every feeding with ratio, flour, temperature, and time to peak. After a dozen entries the pattern is clear: this starter peaks in 4 hours at 22°C with a 1:2:2 feed. That's actionable.
Reference guides
The answers you need at midnight.
Free, no credit card