High Volume

#Levain

Watch 9M Reels videos about Levain from people all over the world.

Watch anonymously without logging in.

9M posts
NewTrendingViral

Related Searches

30
levain lincoln parklevain maisonlevain boulangerie patisserie photosla levain singaporepain au levain bienfaitslevain bakery oatmeal raisin cookiepain au levain sans glutenlevain vs sourdough startergalletas levainlevain bakehouse

Trending Reels

(12)
#Levain Reel by @lady.sourdough (verified account) - My biggest piece of advice for sourdough- take some time to understand the process and it will make the world of difference. Equipping yourself with k
2.1M
LA
@lady.sourdough
My biggest piece of advice for sourdough- take some time to understand the process and it will make the world of difference. Equipping yourself with knowledge and a good method is the key to success. Sourdough doesn’t have to be complicated, but with anything worth learning- there is an easy way and a hard way to doing so. I went down a lot of rabbit holes and multiple sources. There was a lot of confusion and failed attempts at first. So I designed this guide to be convenient, thorough, and exactly what you need for new beginners and people who want to perfect their method. Exactly what I wish I had when I first got started. Comment “SOURDOUGH” for the link to my new step by step guide with over 30 pages & photo library taking the mystery out of sourdough artisan loaves. To celebrate my brand new website and this launch I am doing an early bird special where you can get the guide on sale from now through the weekend. (You can also find it linked in my bio!) Thank you so much to everyone who is following along for your support of my little bread business. It means the world to me and my family 🥖🍞✨ #sourdough #sourdoughstarter #microbakery #cottagebakery #levain
#Levain Reel by @sparksandbloom (verified account) - La seule chose que tu dois savoir sur le levain ? Il n'y a pas de règles. J'ai passé des mois à stresser pour obtenir des ratios parfaits, un timing
44.5K
SP
@sparksandbloom
La seule chose que tu dois savoir sur le levain ? Il n’y a pas de règles. J’ai passé des mois à stresser pour obtenir des ratios parfaits, un timing exact, des températures idéales. Et tu sais quoi ? Flora s’en fichait. Elle a mis 45 jours à lever de façon régulière — et c’était très bien comme ça. ✨ Ton levain n’a pas doublé en 4 heures ? Ce n’est pas grave. ✨ Tu as oublié de le nourrir hier ? Il survivra. ✨ Ta mie n’est pas parfaite ? Ce sera quand même délicieux. Le seul vrai secret ? Observer. Ressentir. T’adapter. Tester de nouvelles techniques. Voir ce qui fonctionne pour toi et ta routine. Ton levain te parle — il faut simplement apprendre à l’écouter. Envie d’en savoir plus sur le levain ? J’ai créée un cours en ligne pour t’accompagner. Commente « LEVAIN » et je t’enverrai le lien. ____ Bonjour, moi c’est Sacha ! 🙋🏻‍♀️ Je partage mes connaissances pour démystifier le levain et t’inspirer à te lancer dans cette belle aventure. Parce que chaque recette commence par une étincelle ! ✨ #levain #pain #sourdough #sourdoughstarter
#Levain Reel by @salomelafermentee (verified account) - J'espère que cette vidéo vous aidera à créer votre levain ! 🥖 J'ai simplifié au maximum 🙌 N'oubliez pas que mon livre « Fermentation à la maison »
2.1M
SA
@salomelafermentee
J’espère que cette vidéo vous aidera à créer votre levain ! 🥖 J’ai simplifié au maximum 🙌 N’oubliez pas que mon livre « Fermentation à la maison » est en précommandes partout et sort le 8 avril en librairie. Placez votre levain dans un endroit chaud pour le faire pousser (min 22-23 degrés) Ingrédients : - Farine de blé (T65 ou T80) ou de seigle (qui aide à booster la fermentation) -Eau non chlorée (décantée ou filtrée) Étapes : - Jour 1 : 1 c. à soupe de farine + 1 c. à soupe d’eau. Mélangez. - Jour 2 : (24h plus tard) Ajoutez 1 c. à soupe de chaque. Mélangez. - Jour 3 : Ajoutez 2 c. à soupe de chaque. Mélangez. - Jour 4 : Gardez 1 c. à soupe de levain, jetez le reste. Ajoutez 2 c. à soupe de chaque. Mélangez. (Les jours 3-5 peuvent sembler étranges, c’est normal, faites confiance au processus !) - Jour 5 : Si le levain gonfle bien (24-36h), ajoutez 2 c. à soupe de chaque. Sinon, répétez le jour 4. - Jour 6 : Si tout va bien, le levain est actif. Ajoutez 3 c. à soupe de chaque. Après 4-8h, il doit doubler ou tripler. Rafraîchis : (nourrir le levain) Il existe 2 méthodes de rafraîchis : à vous de choisir celle qui vous convient le mieux (avec une base de 50g de levain) 1) 50g de levain + 25g de farine + 25g d’eau. Répétez 2x par jour, toutes les 10-12h. 2) 50g de levain + 50g de farine + 50g d’eau. Une fois par jour. Pour faire un pain : Répétez ces étapes jusqu’à obtenir la quantité nécessaire (env. 150g pour un pain), sans oublier de toujours garder 50g pour faire perdurer le levain pour les prochains pains. Entretien: - Si vous l’utilisez régulièrement (1 pain/semaine minimum) : Gardez le levain à température ambiante et rafraîchissez le tous les 2-3 jours avec l’une des méthodes ci-dessus. - Si vous l’utilisez moins souvent : Conservez-le au réfrigérateur, et rafraîchissez le 1x toutes les 3-4 semaines. Pour faire un pain : 1. Sortez-le du frigo. 2. Rafraîchissez-le avec la méthode choisie 3. Répétez 1 ou 2 fois toutes les 24 jusqu’à ce qu’il redevienne actif et que vous ayantes la quantité nécessaire pour un pain (min 150g)
#Levain Reel by @amopani (verified account) - Receita de focaccia! Já salva ou envia para quem ama fazer pão! . Nunca foi só sobre pão! Produzir sua própria comida, envolve dedicação e respeito pe
2.0M
AM
@amopani
Receita de focaccia! Já salva ou envia para quem ama fazer pão! . Nunca foi só sobre pão! Produzir sua própria comida, envolve dedicação e respeito pelo alimento e por quem será servido dele. Fazer pão é relembrar a história e criar a sua. Por isso, a profissão de padeiro já foi considerada nobre… muito nobre! . . Fazer focaccia é mais fácil que parece… o importante é entender que ela recebe processos e conhecer sua farinha é fundamental. Para uma porção de 830 gramas, que serve generosamente 4 pessoas ou mais. Receita 360 de farinha 40 g de farinha integral ( opcional, se não usar faça com 400 g de farinha branca) 320g de água 120g de levain 1:2:2 8 gramas de sal 20 gramas de azeite Para farinhas nacionais , vale misturar a água com a farinha, tampar e deixar o processo de autolise por pelo menos 2 horas, no vídeo eu não fiz esse processo por usar uma farinha que se desenvolve muito bem, T55 da Bagatelle @francepanificacao Adicione o levain, o sal e por último o azeite. Inicie o processo de 4 dobras a cada 30 minutos Transfira para uma assadeira teflonada e untada, cubra com o plástico e leve para a geladeira a 4 graus por 12 horas. Segunda fermentação em Temperatura ambiente por aproximadamente 4 horas ou até ficar do tamanho ideal para a forma escolhida. Assei a 170 graus com 20 minutos de vapor por 20 minutos e a 195 graus por 10 minutos para caramelizar, no NC4 @nathionalcook . . Crie suas memórias afetivas, através dos pães de fermentação natural ou faça sua renda. Aula em Valinhos, pão, focaccia e Ciabatta. Dias 25 e 26 de abril. Comente Valinhos e te envio as informações por direct #levain #paodefermentacaonatural #sourdough #focaccia #panificacao
#Levain Reel by @wachtel__asia - WACHTEL 非常在意烘焙這件事 我們希望能把每一個師傅想呈現的外觀、口感、味道 透過我們的烤爐來完成 At WACHTEL, baking is our passion. We are dedicated to turning every baker's vision of appearanc
2.2M
WA
@wachtel__asia
WACHTEL 非常在意烘焙這件事 我們希望能把每一個師傅想呈現的外觀、口感、味道 透過我們的烤爐來完成 At WACHTEL, baking is our passion. We are dedicated to turning every baker’s vision of appearance, texture, and flavor into reality through our ovens. #sourdoughbread #baking #bake #baker #bakery #bread #sourdough #levain #烘焙 #麵包店 #麵包 #開店 #酸種麵包
#Levain Reel by @orangeblossom_and_sourdough - C'est quoi L'AUTOLYSE ?🌾💦 L'autolyse, c'est simplement le fait de mélanger la farine et l'eau, puis de laisser reposer la pâte avant d'ajouter le l
153.6K
OR
@orangeblossom_and_sourdough
C’est quoi L’AUTOLYSE ?🌾💦 L’autolyse, c’est simplement le fait de mélanger la farine et l’eau, puis de laisser reposer la pâte avant d’ajouter le levain et le sel. Pourquoi on fait une autolyse ? Pendant ce temps de repos : 👉 les protéines de la farine (gliadine et gluténine) s’hydratent 👉 elles commencent à former naturellement le réseau de gluten 👉 et les enzymes assouplissent légèrement la pâte Ce qui nous donne : Une pâte plus souple, plus extensible et donc plus facile à travailler. Elle aura moins besoin de pétrissage. Mais surtout une mie plus ouverte et plus alvéolée. ⏱️ Durée de l’autolyse: Elle dépend du type de farine : À titre indicatif, je vous conseille : 👉 Farines blanches (T45, T55, T65) : 20 à 40 min 👉 Farines semi-complètes (T80) : 30 min à 1 h 👉 Farines complètes : jusqu’à 1 h, voire un peu plus 💡 Sachez que plus une farine est riche en protéines, plus elle supporte une autolyse longue. Ex : farines fortes (type panettone) → autolyses prolongées possibles (jusqu’à 4 à 6h). On ne rajoute pas : Le sel, car il ralentit l’hydratation. On ne rajoute pas le levain, car il lance la fermentation trop tôt. 💛 Testez sur votre prochain pain et dites-moi la différence #painaulevain #levain #autolyse #sourdough #sourdoughbread
#Levain Reel by @ma.matriarche - J'sais faire du pain héhé 500g farine T65 330g d'eau 100g de levain 10g de sel #sourdough #sourdoughbaking #sourdoughbread #painmaison #faitmaison
38.9K
MA
@ma.matriarche
J’sais faire du pain héhé 500g farine T65 330g d’eau 100g de levain 10g de sel #sourdough #sourdoughbaking #sourdoughbread #painmaison #faitmaison
#Levain Reel by @sparksandbread - Stop baking your bread in a Dutch oven. Here's what I do instead - and why it changed everything. I bake open, directly on a simple baking sheet. On
2.5M
SP
@sparksandbread
Stop baking your bread in a Dutch oven. Here’s what I do instead — and why it changed everything. I bake open, directly on a simple baking sheet. One of the cheapest I could find. And the results? Just as beautiful, if not better. Here’s why this works: You can bake multiple loaves at once. No more one-loaf-at-a-time limitations. I regularly bake 4–8 loaves in a single session. You save time. Instead of waiting for each Dutch oven cycle, everything goes in together. You save money. No need for expensive cast iron. A cheap baking sheet does the job. You get incredible oven spring. Steam is the secret — I use a pan filled with boiling water to create that burst of moisture in the oven. Your crust gets that perfect crackle. Open baking lets moisture escape evenly, giving you a crispy, golden crust every time. Your loaves taste just as amazing. Same crumb, same flavor, same satisfaction — just more efficient. The Dutch oven is great for beginners. But once you’re ready to level up and batch bake like a pro? Open baking is the way. Want to learn everything about sourdough? I’ve created a complete 60-page guide to help you on your journey. Comment « SOURDOUGH » and I’ll send you the link. ✨ ______ Bonjour, I’m Sacha! 🙋🏻‍♀️ I’ve been passionate about bread for over 15 years, and over the past two years, I’ve baked more than 200 sourdough loaves with our starter Flora, right in my home kitchen to help feed my family. 🥖 I share my knowledge to demystify sourdough and inspire you to start this beautiful journey yourself. Because every recipe starts with a spark! ✨ #sourdough #sourdoughbread #baking #levain #bread
#Levain Reel by @boulangerierouget - Le pain Nordique par @maximegomespro ! Un mélange de farine seigle, d'épeautre et de blé, du levain, un peu de miel et des graines. #pain #levain #b
196.4K
BO
@boulangerierouget
Le pain Nordique par @maximegomespro ! Un mélange de farine seigle, d’épeautre et de blé, du levain, un peu de miel et des graines. #pain #levain #bread
#Levain Reel by @lady.sourdough (verified account) - I often get asked how I maintain so much sourdough starter, the answer is I don't actually! I don't actively bake everyday so I maintain a small amoun
322.9K
LA
@lady.sourdough
I often get asked how I maintain so much sourdough starter, the answer is I don’t actually! I don’t actively bake everyday so I maintain a small amount of starter and then build up a few days ahead of time based on the amount I need. I love using Cambro bins to bulk up my starter as needed. Comment “BINS” and I’ll DM you the link to my 3 favorite sizes. Here is how many grams of starter I can fit in each and some of my best practices for maintaining my sourdough starter: Cambro sizes & amount of active starter: 6QT- 2,500g peaked &active starter 12QT- 5,000g peaked & active starter 18QT- 7,500g peaked & active starter If I need more than 7,500 grams I just use multiple bins and I space out the times I mix them to ensure they don’t go way past peak as I am mixing dough throughout the day. Some larger dough days I use up to 22,000 grams of active starter. I usually feed my starter at a high 1:11:10 ratio (starter:flour:water) which typically takes about 12 hours to reach peak for me, unless it’s cold in temp, that would take longer. Feeding my starter a higher ratio with slightly more flour than water is my preference, especially being in a warmer climate I feel it helps keep the bacteria in the yeast nicely balanced so it’s less likely to get acidic. It also helps to feed my starter from peak to peak about 3-4 times over the course of a couple days to build up before dough day. I don’t follow this to a T always- especially when only baking for family. This is just what I have noticed overtime helps ensure a smooth dough and bake day! Ultimately there are several ways to take care of a starter, this is just what I have found works best for me overtime. If you are new, I highly recommend experimenting and finding a rhythm that works best for you and your schedule 😊 Feel free to ask starter questions in the comments, I’ll answer what I can and make a part 2! (For those interested, I have both, a free “make a sourdough starter from scratch” PDF as well as dehydrated starter for sale linked in my bio.) #levain #sourdoughstarter
#Levain Reel by @greicigarciac - Você ta fazendo errado. Duvido você acertar . #fermentacaonatural #sourdough #paocaseiro #rotinareal #levain
97.1K
GR
@greicigarciac
Você ta fazendo errado. Duvido você acertar . #fermentacaonatural #sourdough #paocaseiro #rotinareal #levain

✨ #Levain Discovery Guide

Instagram hosts 9 million posts under #Levain, creating one of the platform's most vibrant visual ecosystems. This massive collection represents trending moments, creative expressions, and global conversations happening right now.

The massive #Levain collection on Instagram features today's most engaging videos. Content from @sparksandbread, @wachtel__asia and @salomelafermentee and other creative producers has reached 9 million posts globally. Filter and watch the freshest #Levain reels instantly.

What's trending in #Levain? The most watched Reels videos and viral content are featured above. Explore the gallery to discover creative storytelling, popular moments, and content that's capturing millions of views worldwide.

Popular Categories

📹 Video Trends: Discover the latest Reels and viral videos

📈 Hashtag Strategy: Explore trending hashtag options for your content

🌟 Featured Creators: @sparksandbread, @wachtel__asia, @salomelafermentee and others leading the community

FAQs About #Levain

With Pictame, you can browse all #Levain reels and videos without logging into Instagram. No account required and your activity remains private.

Content Performance Insights

Analysis of 12 reels

✅ Moderate Competition

💡 Top performing posts average 2.2M views (2.1x above average). Moderate competition - consistent posting builds momentum.

Post consistently 3-5 times/week at times when your audience is most active

Content Creation Tips & Strategy

🔥 #Levain shows high engagement potential - post strategically at peak times

✍️ Detailed captions with story work well - average caption length is 984 characters

📹 High-quality vertical videos (9:16) perform best for #Levain - use good lighting and clear audio

✨ Many verified creators are active (42%) - study their content style for inspiration

Popular Searches Related to #Levain

🎬For Video Lovers

Levain ReelsWatch Levain Videos

📈For Strategy Seekers

Levain Trending HashtagsBest Levain Hashtags

🌟Explore More

Explore Levain#levain lincoln park#levain maison#levain boulangerie patisserie photos#la levain singapore#pain au levain bienfaits#levain bakery oatmeal raisin cookie#pain au levain sans gluten#levain vs sourdough starter