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Food > Yeast Starter
The following information is about Yeast Starter.
Yeast Starter Defined
Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the Leaveners used in breadmaking. Such starters are a simple mixture of flour, water, sugar and Yeast. (At one time, airborne yeast was the only source used, but today convenient commercially packaged baker's yeast is more common.) This batter is set aside in a warm place until the yeast ferments and the mixture is foamy. A portion of the starter-usually about 2 cup -- is removed and used as the base and leavener for some bread recipes. Once fermented, yeast starters the most famous of which is sourdough starter -- can be kept going in the right environment for years simply by adding equal parts flour and water. Herman starter is a colloquialism (of unkown origin) for a honey- or sugar-sweetened starter used primarily for sweet breads. Starter should be refrigerated and can be stored this way indefinitely as long as it's replenished every 2 weeks. Before using or replenishing, it should be brought to room temperature. If a starter turns orange or pink and develops an unpleasantly acrid odor, undesirable bacteria have invaded it and the mixture must be discarded. Two cups of the foamy starter mixture can be substituted for each package of yeast called for in a recipe.
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Off-site Yeast Starter Links, User Submitted
The following links have been collected through user bookmark submission in the Yeast Starter category. Please note, because these resources are off-site we cannot guarantee the accuracy or quality of any information.
Fri Jun 12
- Fourteen Essential Questions About Yeast Starters: useful for high-gravity (alcohol) brews
Fri Jun 5
- Bakesourdough. com: Are you allergic to milk, eggs, or nuts? Here you can learn how to make sourdough without milk, eggs, nuts, or even sugar. Does this sound healthy to you? Hope it does. If this is your first time making sourdough, don't worry, I will hold your hands and walk you through it. It is way easier than you think after you got the idea of it.
Tue May 19
Thu Apr 30
Thu Apr 9
- Cook's Thesaurus: Yeast: many different types of yeasts are being described .. including conversion between yeast and sour dough starter
Wed Apr 8
Sun Mar 29
Sat Feb 21
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