It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
Making your own bread starter is a great way of simplifying the bread-making process and there are a few advantages to this. By making a starter, you significantly increase your chances of making perfect bread. That’s because when a starter is established it already has the yeasts activated and the fermentation process naturally occurring. You can read more about the process here. As a result, once the starter gets going, you’ll never need yeast for bread again because the starter will be collecting wild yeast from the air.
Bakers get better results with their breadmaking when using boiled potato water than they do when they use activated yeast bought from the grocery store. These are the advantages to using a potato starter:
Hundreds of years ago, before there was packaged yeast, bakers used sourdough starter to keep a supply of yeast alive and handy. They kept a pot of live culture in a flour/water medium, and "fed" it daily or weekly so that the yeast remained alive and active. To understand how sourdough starter works, let's look at how you can create a batch of starter using live yeast that is floating in the air!
To perform this experiment you will need:
A pottery crock, plastic container or glass jar, preferably with a loose-fitting lid
A wooden spoon
A piece of cloth
Some flour (preferably without any preservatives in it) and water
To start a culture, mix two cups of flour and two cups of water in a glass or pottery bowl (in the old days, a baker probably had a special clay crock for starter). Lay a cloth over the top and let it sit on the kitchen counter. It turns out that there is yeast floating in the air all around us all the time, and some of this yeast will make its way to your flour/water mixture. It will then start growing and dividing.
After 24 hours, you pour off about a cup of the mixture and feed it with another cup of flour and another cup of water. In a few days, the mixture will become frothy as the yeast population grows. The froth is caused by the carbon dioxide that the yeast is generating. The starter will also have a bacteria, lactobacilli, in it. This lends to the slightly acidic flavor of the bread by creating lactic acid! The alcohol that the yeast creates and the lactic acid together are the source of sourdough bread's unique flavor!
originally posted by: rickymouse
Supposedly you can put the dough outside in a wooded area and spores will land in the bread dough and it will build a culture. I think That article was written by a crow.
originally posted by: infolurker
a reply to: visitedbythem
I had flour that expired in 2015 in a plastic bag. It seems to bake and taste fine.