Sourdough starters

A sourdough starter is a natural fermentation culture made from flour and water, containing wild yeast and beneficial bacteria. These microorganisms ferment the mixture, producing carbon dioxide that leavens bread and organic acids that give sourdough its distinctive flavor. The starter is maintained through regular feeding, which involves adding fresh flour and water to keep the microorganisms active. Unlike commercial yeasts, sourdough relies on these naturally occurring microbes, resulting in bread with complex taste, improved digestibility, and a longer shelf life. It’s a living, evolving system that requires care and attention to cultivate its full potential.