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French starters for sourdough bread are not one-stage starters. They are at least two-stage starters, beginning with a starting leavener dough that they call the "chef."

From the chef starter, three different starters can be made.

1. The chef is made, then the starter from that which is called the "levain de tout point." This is the method most used today;
2. The chef is made, then the first, thicker starter is made from that called the "levain de première", then the second and final starter "levain de tout point." This method is still used somewhat today, though less and less;
3. The chef is made, then the first, thicker starter is made from that called the "levain de première." From the "levain de première", a second starter is made called the "levain de seconde." From that, the "levain de tout point" is then made. This method is very labour intensive: it disappeared from practice in Paris about 1920.

Cooking Tips
To make the "chef" starter, you add a little flour to about half a cup (4oz / 125 ml) of water so that you have something that looks like a crêpe batter. Let it sit out on the counter for a period ranging from 8 hours to 36 hours. Stir it, add some more flour, and let sit out again for the same time period. Mix it, add flour until it is quite firm, then let sit out again one last time for the same time period.

At this point, you have a "chef" starter -- and you are ready to start making the actual starters for French breads.

Also called:

See Also:

Crème de Levain, French Breads, Pain au Levain, Poolish

Other entries for:

Starters
Biga, Crème de Levain, Poolish, Pre-Ferments, Starters (French)

Other entries for:

Leaveners
Chemical Leaveners, Hartshorn, Yeast