A sourdough starter is a living mixture of flour and water that ferments naturally, serving as a leavening/rising agent for sourdough bread. It is characterised by its tangy, slightly acidic aroma, which develops from the lactic acid bacteria and wild yeasts that occur naturally flours we use to feed our starter.
A sourdough starter works in breadmaking by replacing (or rather it preceded) commercial yeast. It harness a natural fermentation process using the wild yeast and lactic acid bacteria present in flour. When flour and water are combined and left at room temperature, these microorganisms begin to multiply. The wild yeast consumes the sugars in the flour, producing carbon dioxide gas. The carbon dioxide creates bubbles in the dough, causing it to rise and giving the bread its signature airy sourdough texture. Meanwhile as a useful byproduct, the bacteria produce lactic acid and acetic acid, which contribute to the sour flavor of the bread and also act as a preservative.
The process of making a starter typically takes 10-14 days, and consists of a daily routine of combining equal parts flour and water until your mix begins to ferment.
Maintenance of your own sourdough starter is simple, once you have a strong well established starter, it’s just a matter of feeding it equal parts flour and water prior to baking. If you are not baking regularly say a couple of time a week, it’s advisable to feed your starter at least once a week just to keep the it nice and strong.
If this seems like too much of a commitment and you want to save time and flour, then you can simply choose from the variety we stock. Our starters activate super-fast (less than 24 hours, 1-2 feeds) and produce exceptional results, plus we even include my award winning recipe.