Starter

A starter is a live culture of microorganisms, typically yeast and bacteria, used to leaven doughs and ferment foods. It is often made by combining flour and water and allowing it to ferment naturally over several days. This process cultivates the wild yeasts and bacteria present in the flour and environment.

Starters are primarily used in baking to provide leavening and a characteristic tangy flavor to breads, particularly sourdough. They can also be used in the production of other fermented foods like some cheeses and alcoholic beverages. Manufacturers use them to achieve a specific texture and taste profile.

Starters are generally recognized as safe (GRAS) by the FDA when used in food. The fermentation process can increase the digestibility of grains and may produce beneficial compounds. International bodies like JECFA have evaluated similar fermentation cultures. Evidence does not suggest adverse health effects from typical consumption of foods leavened or fermented with starters.