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Starters are a more sophisticated form of using yeast.

Water with a small amount of flour and sugar in it is either inoculated with yeast, or allowed to become populated with yeast from the air. The result is a very mooshy, liquid pasty-dough called the "starter." This starter is used as the basis for bread, in which it becomes the leavener.

Before yeast became commercially available for bakeries and household use, yeast starters were the only make to make raised breads.


Biga; Crème de Levain; Homemade Starter; Pre-Ferments; Starters (French Bread); Starters

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Oulton, Randal. "Starters." CooksInfo.com. Published 01 October 2004; revised 03 March 2007. Web. Accessed 03/18/2018. <http://www.cooksinfo.com/starters>.

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