"starter" news and stories

I know it's still early in the week, but it's never too early to start thinking about what you want to cook this weekend. Tuesday afternoon is the perfect time to start planning your lazy Sunday morning meal! If you maintain your own sourdough starter, this recipe is a sure winner. If you don't, why not start one!

If you have your own starter, sourdough waffles are a great way to use up some of the excess that you might normally throw away. This recipe comes courtesy of Bakers' Banter, and you can find great images to walk you through the whole recipe.

I think sourdough waffles are an excellent idea. I'm definitely trying them this weekend, even though I don't keep my own starter. Mixing one half cup each of flour and water with the tiniest pinch of yeast about 3-6 hours before you need to use it should supply the amount of starter needed. The waffles won't taste exactly the same, but it should be pretty close.

Have you ever had a great loaf of bread and wondered how it got that delicious flavor? More than likely, it was because the baker used a starter. A starter, or levain, is a mixture of water and flour that has developed its own yeast colony. When you use a starter, it is either the only or the main source of yeast in the bread, and using it lends a couple of really great qualities to the final product.

First of all, the bread will taste better. Bread made with starter will have a complexity of flavor, as well as a beautiful aroma. The bread will also have a longer shelf life. The organic acids that result from fermentation lower the pH of the bread, which slows down the staling process and discourages mold growth.

If you bake bread at home, I encourage you to use your own starter. You could get some from a friend, or maybe your local artisan bakery if you're lucky. There is another option, though: you could make your own starter from scratch. All you have to do is mix water and flour together. Then you have to feed it by adding water and flour on a regular basis in order to get the nascent yeast population to grow. This can be a little involving, but if you're serious about baking your own bread then this could be the next step in your evolution as a baker. Sourdough Home offers a very good explanation of how to start a starter and in quantities good for home use.

Here are a few tips before you get started. Organic flour probably has more yeast left in it than processed flour, so that's recommended. Use regular tap water. If you don't have any experience with preferments or starters, then you may want to do some more research. As Sourdough Home points out, it's a good idea that you know what a proper starter looks and smells like to have a successful one yourself. I suggest doing some reading and visiting your local artisan bakery to see if they'll help you out. Bakers tend to be good about sharing knowledge, so you have a pretty good chance of getting a few pointers, at least. Hopefully, you're on the road to having your very own starter, and a lifetime of great bread!