{"id":647190,"date":"2023-04-26T08:22:50","date_gmt":"2023-04-26T06:22:50","guid":{"rendered":"https:\/\/kefirko.com\/?p=647190"},"modified":"2025-08-21T10:48:21","modified_gmt":"2025-08-21T08:48:21","slug":"the-basics-of-sourdough-starter-everything-you-need-to-know","status":"publish","type":"post","link":"https:\/\/kefirko.com\/de\/blog\/kefir\/the-basics-of-sourdough-starter-everything-you-need-to-know\/","title":{"rendered":"The Basics of Sourdough Starter: Everything You Need to Know"},"content":{"rendered":"\t\t
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A sourdough starter is a naturally fermented mixture of flour and water. It serves as a leavening agent for baked items like sourdough bread. Because of its acidic flavour and texture, sourdough bread and pastries are incredibly popular and well-liked. They’re also simple to digest.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Yeasts and bacteria in Sourdough\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tSourdough starter gets its yeast and bacteria from the environment and from the grains used to make it. The flour and water mixture provides a nutrient-rich environment for wild yeast and bacteria that are present in the air, on the flour, and on the surface of grains to thrive and grow.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThese wild yeast and bacteria feed on the natural sugars and starches present in the flour and water mixture, fermenting them into lactic acid and carbon dioxide, which cause the dough to rise and develop its characteristic tangy flavour.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe specific types of yeast and bacteria present in a sourdough starter might change depending on the location and environment in which it is made. This is why sourdough breads can have unique flavour profiles based on the geographic region where they are made and the specific grains and starter used.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How to get sourdough starter?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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There are two main ways to obtain a sourdough starter: either by getting it from other people<\/strong> or by making it from scratch<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Many people choose to obtain a starter from other bakers, often from a friend or family member who has been maintaining a starter for many years. Alternatively, one can make a sourdough starter from scratch by mixing flour and water and letting the mixture sit for several days, during which time wild yeast and bacteria from the environment and the grains will begin to multiply and ferment the mixture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tThe main difference between a sourdough starter that is many years old and one that is made from scratch is the complexity and diversity of the microorganisms that populate the starter. Over time, a sourdough starter becomes a stable ecosystem of yeast and bacteria, each species adapting and thriving in the environment created by the starter. Because of this, an older sourdough starter usually has a more varied and strong population of microorganisms than a younger one, which can help to produce bread with a more complex and subtle flavour profile.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAdditionally, an older starter may be more resilient and resistant to environmental changes, such as temperature and humidity fluctuations, as it has had more time to adapt and establish itself. This can make it easier to maintain and use, and less prone to failure.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOn the other hand, a freshly made sourdough starter might need more attention and care in the beginning in order to establish a healthy and stable population of microorganisms. It may also produce bread with a milder flavour profile until the microorganisms have had time to develop and adapt to their environment.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sourdough starter recipe\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIngredients:<\/b>\n