Why a starter in the first place?
Hello everyone, excuse the basic Bread 101 question here but why is it some recipes call for a starter and some do not?
I do not want to look a complete idiot but many of you in here are very forgiving to newbies!
I did not see a definition of starter in the glossary so just thought I would ask!
It seems some folks work on starters for days. Is it really necessary and when would you use it?
New Newfie guy!