Natural Starter
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What it is
Natural starter, also known as sourdough starter, is a culture of wild yeasts and bacteria, typically lactobacilli. It is made by mixing flour and water and allowing it to ferment naturally over time. This process cultivates the microorganisms that give sourdough its characteristic tangy flavor and leavening properties.
Why it's used
Natural starter is primarily used as a leavening agent in baked goods, especially breads and pizza dough. The fermentation process produces carbon dioxide, which causes the dough to rise. It also contributes a distinct sour flavor and improves the texture and shelf life of the final product.
Health notes
Natural starter is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can break down some gluten and phytic acid in flour, potentially making it easier to digest for some individuals. International bodies like JECFA have evaluated similar fermented products, but specific evaluations of 'natural starter' as an ingredient may vary. Evidence on significant health benefits or risks from typical consumption is limited.
Allergen info
Natural starter is typically made from wheat flour, making it a source of gluten. Wheat is one of the 9 FDA major allergens. Those with celiac disease or gluten sensitivity should avoid products containing natural starter made from wheat.