Living · 6 pages · 12 min
How a sourdough starter is a culture you feed
A starter is yeasts and bacteria kept alive on flour and water.
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From the opening
A sourdough starter is a flour-and-water paste kept going by repeated feedings. Wild yeasts and lactic acid bacteria live in it together, eating the sugars that flour and water make available. The opening covers yeast and lactic acid bacteria, flour starch becoming food, and what a feeding resets.
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Inside
- Yeast and lactic acid bacteria
- Flour starch becoming food
- What a feeding resets
- Gas for lift, acid for sour
- Where the idea stops applying
- A distinction worth keeping
Sources
- Mixed yeast and lactic acid bacteria cultures in sourdough
- Starch hydrolysis feeding fermentation in a flour paste