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The Government of Canada’s terminology and linguistic data bank.
TRAVAIL LEVAIN [2 records]
Record 1 - internal organization data 1990-05-18
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
- Breadmaking
Record 1, Main entry term, English
- back slapping 1, record 1, English, back%20slapping
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
for starting fermentation of sausage. 1, record 1, English, - back%20slapping
Record number: 1, Textual support number: 2 OBS
use of a portion of the fermented (sausage) mix as a starter for the following batch. 1, record 1, English, - back%20slapping
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
- Boulangerie
Record 1, Main entry term, French
- travail sur levain
1, record 1, French, travail%20sur%20levain
masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Source : Geoffrey, Le blé, la farine, le pain, p. 269. 1, record 1, French, - travail%20sur%20levain
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1979-12-14
Record 2, English
Record 2, Subject field(s)
- Breadmaking
Record 2, Main entry term, English
- sourdough method
1, record 2, English, sourdough%20method
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- sour dough method 2, record 2, English, sour%20dough%20method
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
In the production of rye bread consisting either entirely or partly of rye flour, the so-called sourdough method is used. A sourdough is one that is acidified and leavened by its microorganisms and that can be perpetuated ("refreshened") by adding flour and water to provide continuous acidification and fermentation. 1, record 2, English, - sourdough%20method
Record 2, French
Record 2, Domaine(s)
- Boulangerie
Record 2, Main entry term, French
- fermentation au levain de pâte
1, record 2, French, fermentation%20au%20levain%20de%20p%C3%A2te
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- méthode sur levain 2, record 2, French, m%C3%A9thode%20sur%20levain
correct, feminine noun
- fabrication sur levain 3, record 2, French, fabrication%20sur%20levain
correct, feminine noun
- travail au levain 4, record 2, French, travail%20au%20levain
correct, masculine noun
- travail sur levain 5, record 2, French, travail%20sur%20levain
correct, masculine noun
- procédé à pâte acidifiée 6, record 2, French, proc%C3%A9d%C3%A9%20%C3%A0%20p%C3%A2te%20acidifi%C3%A9e
avoid, masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
[...] les levures dites "sauvages" [...] ont toujours été fournies par un morceau de pâte fermentée. Celui-ci prélevé sur une panification en cours, on doit, plus ou moins rapidement, se livrer ensuite à une culture de ferments, de manière à en augmenter le nombre et la vigueur. On y parvient en confectionnant, à des intervalles variables [...] un ou plusieurs levains, d'où le nom de fermentation au levain de pâte [...] 1, record 2, French, - fermentation%20au%20levain%20de%20p%C3%A2te
Record 2, Key term(s)
- méthode au levain
Record 2, Spanish
Record 2, Textual support, Spanish
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