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Sourdough starter

Sourdough starter is a fermented mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds of starters, as the ratio of water to flour in the starter (hydration) varies. A starter may be a liquid batter or a stiff dough. It can be used in a number of preparations that would normally use other commercial yeasts or some other type of leavening agent, such as cakes, cookies, pizza dough, etc.

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Natural Fermentation Bread

Category: Food

Total terms: 35

Creator

  • pedroturci
  • (Araraquara, Brazil)

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