Sourdough starter (natural leavening)
A wild-yeast and bacterial culture that replaces commercial yeast entirely, contributing a distinct tang at the cost of predictable timing.
- Flour prefermented
- 10-30%
- Hydration
- 70-100%
- Fermentation time
- 12-48h
- Temperature
- 4-24C
Contribution
Flavour: Distinct tangy, complex flavour from lactic and acetic acid fermentation byproducts, not present with commercial yeast alone
Strength: Variable, and dependent on the specific culture's activity level, which is harder to standardise than commercial yeast
Extensibility: Can weaken gluten structure somewhat if fermented too long, due to acid's effect on gluten
Scheduling advantages
- Requires no commercial yeast, but demands an actively maintained, fed culture and less predictable timing
Risks
- Fermentation timing is less predictable than commercial yeast; overproofing risk is higher without experience reading the culture's activity