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A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared. A starter may contain additional ingredients, such as milk, sugar, or honey, which speed the fermentation process. Some starters do not contain commercial yeast, but only flour and water and rely on airborne yeast for fermentation. This type of starter is perhaps the oldest method for preparing leavened breads.
The primary difference between making bread with a starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. The initial fermentation of the starter and the subsequent rising time of the dough contribute to the lengthier process. Some starters may be ready in a few hours, while sourdough starters may require several days of fermentation before the bread can actually be prepared.
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Sourdough Starter | | 
Poolish Starter |
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USDA Nutrition Facts |
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| Serving Size 1.25 cup (1 NLEA serving) |
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| Calories 375 |
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| Protein 11g |
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| Total Fat 5g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 9g |
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| Sugars 28g |
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| Sodium 233mg |
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| Cholesterol 0mg |
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| Serving Size 1.25 cup (1 NLEA serving) |
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| Calories 375 |
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| Protein 11g |
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| Total Fat 5g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 9g |
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| Sugars 28g |
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| Potassium 687mg |
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| Sodium 231mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup (1 NLEA serving) |
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| Calories 367 |
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| Protein 19g |
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| Total Fat 2g |
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| Total Carbohydrates 73g |
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| Dietary Fiber 7g |
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| Sugars 26g |
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| Potassium 745mg |
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| Sodium 474mg |
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| Cholesterol 0mg |
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Starter term - Related Content |
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Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
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The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to ... |
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Bread Making Demonstration - Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
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| A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method. ... |
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| This substance is used as a combustible fuel to ignite charcoal briquettes that are being prepared for grilling. The Starter Fluid is sprayed or squirted directly onto the ... |
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| A device, a chemical substance, or a small block of material that serves to ignite charcoal briquettes or lumps of charcoal so they become hot coals for grilling food. Four ... |
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| A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct ... |
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| A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat. All the ingredients and liquid called for ... |
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