Sourdough starter is made by combining flour and water to create an environment for yeast and lactobacillus to thrive. It can be used for years and creates the distinctive flavor of sourdough bread. Local conditions affect its development, creating different flavors in appetizers from different parts of the world.
Sourdough starter is, as it sounds, the starting product used in the production of sourdough bread. While it can be made in a number of ways, a starter can be created simply through a combination of flour and water that is allowed to ferment and develop bacteria. The microorganisms within the starter eventually produce the sour aroma and flavor that are the same namesake as sourdough bread. Sourdough starter is essentially self-replicating; as long as it’s “nourished,” the starter will continue to develop and remain usable, meaning some starters can be decades or even centuries old.
The basic purpose of sourdough is the development of two microorganisms: a bacterium called lactobacillus and yeast, which is technically a fungus. Since these are microorganisms, they are both alive and need to be “fed” in order for them to develop and thrive. This is done through the combination of flour and water. Any type of flour can work, including wheat, rye, and rice flours. There are already a number of microorganisms present on the flour itself, including yeast and many different types of bacteria.
What basically happens in the initial creation of sourdough is that flour and water are combined and left at room temperature to create an environment for yeast and lactobacillus to thrive in. Lactobacillus is usually introduced into the mix either as a bacterium already present on the flour or from the environment. This initial mixture is then “fed” with additional amounts of flour and water for several days to allow the yeast and lactobacillus to multiply, creating an environment inhospitable to other types of bacteria that could be harmful.
As the sourdough starter continues to develop, this creates a powerful blend of these two microorganisms. The yeast and lactobacillus create the aroma and flavor of the sourdough which is often described as spicy or tart. After several days to a week of the starter being fed and developing, it is typically ready for use in creating sourdough bread, through combining the starter with other ingredients.
One of the benefits of using sourdough, besides the distinctive flavor of sourdough, is that it can continue to thrive and be used for years. Only a portion of the starter is used to make bread, and the remaining starter can be “fed” with flour and water and refrigerated to prolong its life. There are many bakeries and organizations that have decades-old sourdough starter, some even dating back more than a century. The development of an appetizer is also affected by local conditions, including air quality and humidity, meaning appetizers from different parts of the world, such as San Francisco, have different flavors.
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