Sourdough Starters

Sourdough starters add flavor to breads, and in some formulas that may be their primary function. But sourdough is a true leavener. Although it is time-consuming to prepare and maintain a sourdough starter to be used as a primary leavener, breads made with sourdough have a deep, complex flavor and a good texture. A sourdough is acidic enough to enhance the shelf life of breads and rolls. A strong, vigorous sourdough can be maintained indefinitely with proper feedings.

Each sourdough has its own characteristics, depending on the ingredients selected and the type of wild yeasts in any given environment. Both wheat and rye flours are used in sourdough starters. Wheat flours generate lactic acid; rye develops acetic acid. These acids influence the flavor of the finished bread. Organic flours are easiest to use for starters, since they are minimally processed and do not contain the additives found in conventional flours.