Levains is an invitation to discover sourdough through History, know-how and the countless types of bread to which they give birth. From seed to finished bread, it goes through all choices at hand, from grain, grinding methods, fermentation choices and shaping to baking, with one goal: broadening the horizons of bread enthusiasts. It is also an opportunity to take a critical look at the most recent, and questionable, technical developments of the bread industry (e.g. enzymes). (only available in French for now, translation is in the making)
