Even beginners can't go wrong with their first levain! No-knead sourdough makes it even easier!
Healthy bread, sourdough, made with natural fermented yeast ‘Levin’
Discover 10 years of home-grown expertise in one book.

Do you love bread, but find yourself unable to eat it all because it makes you feel full? Are you worried that the additives in store-bought bread could harm your family's health? For those of you who are wondering, we've prepared the easiest and most accurate recipe for making sourdough bread at home—easy to digest, good for blood sugar control, and free of additives.

The author, who has weak digestion, was wondering if there was a healthy way to eat bread with his family, so he started growing 'levain' and making sourdough 10 years ago.
Levain, also known as 'sourdough starter', is a natural fermentation starter essential for making sourdough. You can make it anytime, anywhere with just flour and water.
However, because I had to check the condition of the levain frequently and take necessary measures, and know the best timing to use it in the dough, there were many failures at first.
He has been sharing the know-how he has accumulated over the past 10 years of growing Levain, fermenting sourdough, and baking it through his Instagram account, and is a self-proclaimed 'Levin Evangelist'.

Thanks to the author's experience and activities, this book is structured in a way that is most accessible to beginners.
From mixing flour and water to make baby Levain, feeding it at the right time and maintaining its health, to how to slow down or stop its growth when you can't care for it often, everything about Levain is covered in detail so that many people can quickly become familiar with it.
Making sourdough, which may seem difficult, is introduced as a 'no-knead' method that does not require a kneader or laborious kneading.
If you stretch and fold the dough repeatedly, the gluten will naturally develop and elasticity will develop, so you just need to let it rise and rest in between.
We've included recipes for special sourdoughs you'll want to pick up at the bakery, like olive cheddar, pumpkin, and dark chocolate, as well as healthier whole wheat and rye 100% sourdoughs, so choose the one that suits your taste.

What's even better is that we're also introducing a 'simple sourdough' recipe that takes just 3 minutes to mix and knead, let it rise overnight, shape it, and bake it.
If you grow just one levain well, you can eat delicious bread, so even a beginner home baker who has never baked bread before can do it.
And with this book, anyone can become an expert, as it includes innovative ways to use overgrown levain in cooking and pastry, as well as a Q&A compiled from the most frequently asked questions the author receives from his followers.

A slow, healthy and delicious process of growing levain and baking sourdough.
Try it with 『Homemade Sourdough You'll Want to Make and Eat Every Day』.
This will be a great first step for those who want to grow their own levain and make bread for their family's health, and for those who want to experience the savory taste of freshly baked sourdough that is crispy on the outside and moist on the inside.