Sourdough Starter

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients Sourdough is generally considered wild yeast, though the flavor of sourdough is actually from a mixture of yeast and lacto-bacteria. Once a stable culture has been created, the amount of leavening gas is produced roughly equally by the yeasts and bacteria. The flavor and nature of a given sourdough has been claimed to depend strongly on the location. The famous San Francisco sourdough grows only in (and near) the city of San Francisco; if taken elsewhere local yeasts and bacteria will soon grow, and in a few months the cultures will no longer be the same. For this reason, sourdough fans every few months trade batches with San Francisco locals, to get the original flavor or leavening action. Because each local variation is different, rising times and flavors will also diverge. Some batches, can even take longer to rise, up to a full day. These alterations will then result in a local specific flavor. Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand. Bread can take 3 days between starting and baking, not counting time t

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