The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

starter made from instant yeast

danebee's picture

starter made from instant yeast

How long do you imagine it takes a starter to change from commercial instant yeast to wild yeasts?

I have a starter that I made from half-teff, half-AP flour and instant yeast about 2 months ago. I fed it for just a few days before storing it in the fridge. I kept it just because I didn't need all of it for the injera I was making. I stopped feeding it teff and started feeding it half whole-wheat and half-AP flour.  I feed it about once a week and have made two quite good no-knead loaves. It seems to be quite active and flavourful. Would the commercial strains have died out by now?


DerekL's picture

If it's making good bread...  what else matters?

thomaschacon's picture
thomaschacon (not verified)

As long as your feed them, they'll keep budding and reproducing.

gerhard's picture

From what I understand the commercial yeast will die off because it is not suited for life in a acidic environment.


DaveW's picture

I first learned about sourdough from an article in Field and Stream magazine (Dec 1969)  It had a description of how to make a starter from commercial yeast so I tried it. I made several loaves of bread and a lot of Yukon style sourdough pancakes (Love 'em!)  But I could not get the starter to last more than 6-8 weeks. It would go gray and start smelling funny and then not rise at all. (went thru that cycle many times before getting a proper starter)

It seems that without the lactobacilli to balance the yeast, it just goes rancid and dies.