Leavening Agent | Vegetarian Vegan

Active Starter

Saccharomyces cerevisiae (and LAB) Allergens: Wheat,Gluten (depending on flour)
Active Starter

Sourcing & Taxonomy

  • Family Fungi (Yeast), Bacteria
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Flour,Water

The Forktionary Angle

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Definition

An active sourdough starter is a living culture of wild yeast and lactic acid bacteria (LAB) in a flour-and-water mixture, used to leaven bread.

Sensory Profile

TasteTangy,Sour
TextureViscous,Bubbly
AromaYeasty,Fermented
AcidityMedium-High

Technical Metrics

Nutrition Facts

Per 50g (1/4 cup)
Calories150 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein5 g
Total Carbohydrate30 g
Dietary Fiber1 g
Total Sugars0.1 g
Calcium10 mg
Iron0.5 mg
Potassium50 mg

Chef’s Secret

Maintain your starter by feeding it regularly at room temperature or refrigerating it between uses to slow down activity.

Substitutions

Best Match

Commercial Dry Yeast

1 tsp per 500g flour

For quick leavening, but lacks the complex flavor of sourdough.

Baking Powder

1-2 tsp per cup flour

Chemical leavening, for quick breads; no fermented flavor.

Biga/Poolish (Preferment)

1:1

Similar concept of pre-fermented dough, but uses commercial yeast.

Buttermilk + Baking Soda

1:1 (acid + base)

For quick bread recipes that rely on an acid for leavening, but no yeast.

Buying Guide

A healthy starter should smell pleasant, tangy, and consistently rise and fall after feeding.

Flavor Pairings

Sourdough Bread Pizza Dough Pancakes Waffles Biscuits