Starter vs Levain Semantics

Starter vs Levain Semantics

Submitted by mixinator on July 7, 2015 – 6:55pm.

I have a quantity of refrigerated liquid sourdough culture which I use to make an intermediate, fresh mixture several hours prior to baking which is then added to the dough.

Semantically, which is the “starter” and which is the “levain”?

I’m thinking the refrigerated culture is the “starter” and the intermediate mixture the “levain”. Does this comport with common usage?

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