What exactly is sourdough starter? - one of the most common questions I get asked in my sourdough bread classes and on my Instagram Page.
I am hoping I can explain it to you simply in this post.
Sourdough starter starts as a simple combination of flour and water, which overtime collects wild yeast and bacteria from the environment that causes it to naturally ferment. This allows it to be used to leaven (or make rise) bread and baked goods. Simply put, sourdough starter is essentially a live fermented culture of fresh flour and water (or “natural yeast”).
How It Works:
Fermentation: The yeast and bacteria in the starter feed on flour, releasing carbon dioxide gases that make bread and baked goods rise.
Flavor: The starter creates lactic and acetic acids that give sourdough bread its distinctive flavor and nutritional benefits.
Maintenance: The starter needs to be fed flour and water regularly to keep it alive.
Benefits
Naturally leavened
Breads and bakes made with sourdough starter are naturally leavened, which means they have a longer fermentation time and more flavor than breads made with commercial yeast.
Versatile
You can use sourdough starter instead of yeast or baking soda in a variety of baked goods.
Temperature
The temperature at which the starter is kept affects how quickly it ferments.
Warmer temperatures, between 75-82F are ideal for a sourdough starter
What is the point of sourdough starter?
Unlike baking yeast, which causes bread to rise quickly, a starter requires a longer (natural) fermentation process, which enhances the nutrients in the bread by breaking down the gluten structure and making it easier for most people to digest. The sourdough starter also gives sourdough bread its distinctive flavor. This is how bread has been made for thousands of years prior to the introduction of commercial yeast.
So why is it becoming so popular?
Honestly I think people are fed up. People want to start eating real food again. And people are sick of being told that bread is bad for them and they must have a gluten sensitivity. Most people (not those with Celiacs disease) can tolerate sourdough bread without any issues, because it’s real bread, made of simple ingredients - unlike store-bought bread which has so many additives and preservatives.
If you haven’t already, I encourage you to find a local sourdough baker in your area and buy a fresh loaf of bread from them! Your gut and your family will be thankful 🍞🥖 Micro-bakeries are popping up everywhere so it should be easy for you to find one, and if you are near Palm Beach Gardens, FL, I'd love to be your baker!