Apple Cider Pain Levain

1 cup sourdough sponge*

1 cup apple cider

2 cups white whole wheat flour

1 ½ cups all-purpose flour, plus more for kneading

1 ½ tsp. kosher salt

* The sponge is what you get after you’ve fed your sourdough starter and let it sit to get active and bubbly (I generally recommend 8-12 hours for this step and start mine before I go to bed so I can bake the next morning). Make sure that after you’ve measured out the cup of sponge you need for this recipe, you have at least another cup ready to go into a clean jar and back into the refrigerator to use as your starter next time you bake. note: The sponge is what you get after you’ve fed your sourdough starter and let it sit to get active and bubbly (I generally recommend 8 to 12 hours for this step and start mine before I go to bed so I can bake the next morning). Make sure that after you’ve measured out the cup of sponge you need for this recipe, you have at least another cup ready to go into a clean jar and back into the refrigerator to use as your starter next time you bake.

Directions at redroundorgreen.com

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