Sourdough Starter Basics

Sourdough starter is a symbiotic community of bacteria and yeast.

The starter looks like a gooey mess. It is just a mixture of flour and water, and the natural yeasts and bacteria inside the flour, air, and water.

The natural yeasts and bacteria feed on the sugars in the flour and produce carbon dioxide. This is what makes the starter bubbly, and allows our bread to rise!

Why use sourdough instead of commercial yeast?

If you have ever baked with “normal” yeast, or baker’s yeast, you would have noticed that in comparison to using a sourdough culture it would rise really fast. Commercial yeast has been developed to be this way to cut down on the time it takes to make large quantities of bread.

This cuts down on operating costs and allows companies to make more money!

Sourdough culture was the traditional way to rise bread and has been around for thousands of years. It does take longer to get the same rise using a sourdough culture but the results are much better.

By using a sourdough culture you allow for more flavors to develop in the dough, better crust/texture, and a far superior look to your loaf!

Why use sourdough instead of commercial yeast?

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