A bread starter is an agent that assists in beginning the fermentation process, which is required for making various foods such as bread or fermented drinks. It is also called the fermentation starter or pre-ferment. It is sometimes even called as the mother dough. The bread starter is a small portion of fermented dough, which is mixed with every batch of bread dough. There are basically three types of bread starters: poolish and biga based on Baker’s yeast and sourdough based on wild yeast. One of these bread starters is chosen depending on the flour characteristics, flavor, storage space, and production. Some of the popular recipes which use bread starter are the French bread, ciabatta, baguettes, potato bread, multi-grain bread, country bread, and whole wheat bread.
History
The poolish was first used in 1840 by Polish bakers. The method was later adapted in France in the 1920s. The usage of bread starter has decreased in popularity over the years, as yeast is directly added in commercial bread recipes.
Culinary Uses
A bread starter is essentially used in bread making. These are mostly used in artisanal bread recipes and formulas.
Cuisines using the Bread Starter
The French and Italian are popular cuisines that use the bread starter while making bread.
Preferable Cooking Methods
Flour, yeast, and water are mixed and left for a period of time to ferment. This fermented dough is later added to other batches of dough.
Popular Bread Starter Recipes
Sourdough goes into making the traditional French bread. Ciabatta is an Italian bread, and the bread starter which is used to make this is the poolish.
Nutritive Value
According to Bread Matters written by Andrew Whitley, using the preferment is healthier than adding quick-rising yeast directly to the bread dough. Fermenting dough for a longer duration removes 80% of acrylamide, a carcinogenic substance found in the bread crust. Fermenting for a longer duration also helps conserve the B vitamins found in the bread.
Bread Starter Storing Tips
The pre-fermented dough can be stored in the refrigerator for about 48 hours. It is removed about two hours before incorporating into the final dough.
Trivia
The Boudin Bakery in San Francisco, California, has been using a portion of the original mother dough as a starter for more than 150 years. It has, thus, kept the old culture alive for a number of generations. The bakery is known for its San Francisco Sourdough French Bread.