Starters
© Copyright 2010. Do not copy. All rights reserved and enforced.Starters are a more sophisticated form of using yeast.
Water with a small amount of flour and sugar in it is either inoculated with yeast, or allowed to become populated with yeast from the air. The result is a very mooshy, liquid pasty-dough called the "starter." This starter is used as the basis for bread, in which it becomes the leavener.
Before yeast became commercially available for bakeries and household use, yeast starters were the only make to make raised breads.
Recipe Search
Other entries for: Starters
Biga, Crème de Levain, Poolish, Pre-Ferments, Starters (French)
Other entries for: Leaveners
Chemical Leaveners, Hartshorn, Yeast
- Quadriller
- Quaggy Joe Potatoes
- Quahaug Clams
- Quahog Clams
- Quail
- Quail -- African Blue
- Quail -- Blue Scale
- Quail -- Bobwhite
- Quail -- California
- Quail -- Chinese Painted
- Quail -- Gambel's
- Quail -- Harlequin
- Quail -- Japanese
- Quail -- Koreke
- Quail -- Mearns
- Quail -- Mountain
- Quail Eggs
- Quails à la Diane
- Quality Assurance Dates
- Quality Crab Apples
- Quandongs
- Quarg
- Quark Cheese
- Quartirolo Cheese
- Quassia Wood
- Québec -- Poutine du
- Québec Belle Apple
- Queen Anne Apples
- Queen Apples
- Queen Luxury Squash
- Queen Olives
- Queen Scallops
- Queen Squash
- Queensland Blue Squash
- Queensland Jelly Plant
