The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough bread: the starter owns the place?....

Dú's picture

sourdough bread: the starter owns the place?....

Hi, I´m trying to raise my oun starter fo a sourdough. Actually, I´m not quite sure if it sourdough starter or levain, but my question would still stay the same whatever the kind of starter.... I wish to know if the recipes of sourdough bread (or any other naturaly leavened breads) use the starter as the only leavening agent or they include comercial yeast too? Because first, I´m having trouble raising the starter (but ok, I´ll just keep trying), and second, all the recipes I´ve found (in the book from wich I´ve got the starter recipe) include comercial yeast too.

If there is something I´ve written wrong, I beg your pardon, but my english may be a little rusty.

Thanks, anyway...

Floydm's picture

It takes a bit longer to ferment, but you can definitely bake with just your starter as the leavening agent.  See the last thing I baked, for example.  

If you poke around here you'll find dozens of other formulas that solely use a starter, probably more than formulas that include both commercial yeast and a starter.  Commercial yeast + a starter is easier and more reliable, but where is the fun in that, eh? ;-)

Welcome to the site!


ldavis47's picture

Adding a serving spoon (100gms) of a sourdough levain to a yeasted bread (1000 gms flour recipies) also adds depth of flavor and lasting freshness. I add some of my starter (levain) frequently.