The leavened bread is a Pain made containing Levain, i.e. of a mixture of water and flour where a culture of yeast and lactic bacterium develops. The flour is fermented by this culture. This fermentation, while releasing from carbonic gas, makes it possible the paste to raise. The leaven is the oldest technique known to obtain raised bread, and it remained until the XVIIe century only.

The taste of the leavened bread is different clearly from the bread raised thanks to the Levure of baker. Indeed, it is slightly acidulous, because of the lactic acid and acid acetic which the lactic bacteria of the leaven release. Its consistency is, in addition, a little more compact.

See too

• Farmhouse bread