My mother was here for a week and I wanted to take my ability to make bread to the next level. Well, I don't know if I made it there or not, but the results were delicious. I'm going to have to try it again by myself. The levain process is simple but sort of mind boggling in that you throw away most of the flour mixture each day. It takes an extra five pound bag of flour to get the levain started. Honestly, it is well worth the results, and then you have your starter that can be used from then on out. The two darker loaves in the bowl contain a pound of bacon. We won't be doing that ll the time, but it is probably the epitome of rich bread. It will be the perfect bread for a tomato sandwich with homemade mayo, or even a fried green tomato sandwich. It might be the best bread I've ever eaten.