Learn about the key differences between commercial yeast and wild sourdough starter. Learn how each affects bread texture, flavor, digestibility, and why it matters for your baking journey.
Thank you Kerry! I would recommend incorporating rye or whole wheat to boost fermentation. It'll make the process easier in the beginning and the starter will love it.
I’ve been making loaves with wild yeast starter for many years now and your lovely piece describes the experience perfectly. I noticed that the flavour changed dramatically when I moved from eastern to western Canada—much more sour and pungent. It could be the flour is sourced differently but I’ve always wondered about regional variation of the yeasts. And it makes best pancakes. Thanks for sharing!
Thanks for your comment Bryan! The flavor really does change depending on your location. It's crazy to think about but so true. The microbes found in the flour and air all influence taste. I wholeheartedly agree, wild yeast makes the most amazing pancakes!
Spending most of my adult years in San Francisco, I'm partial to sour dough starter (and bread, of course). During the pandemic, every Friday was pizza night, and I got very used to
working with yeast again. I hadn't really baked bread much since my mid 20s, and it was fun to get back into it. So I'm a sour dough fan.
I can totally relate Jeanine! Doesn't sourdough from San Francisco have this amazing sweet and ripe flavor? Though some people will disagree with me I truly believe that the atmosphere of a city/town gives the starter a very unique flavor and San Francisco's is very distinct.
Yes! San Francisco sour dough is the best! Maybe bc it originally came from SF and those romantic gold miners of 1849. But it's so so good, and every time we are back in the City, we gobble up as much as we can!!
I can imagine! Have you tried the bread at Tartine? Their loaves are a bit more mild but wildly soft inside. It's incredible the soft fluffy texture that they achieve with sourdough.
They’re unique, Bernadette. A one- off. Quite a romantic beginning . Learning skills overseas and think in culinary institute. Opened in 2002 in the City and the rest is history. The rest of US should pray for another couple with their verve and talent):
Great information! I have been working on my first starter and am excited to start using it soon!
Thank you Kerry! I would recommend incorporating rye or whole wheat to boost fermentation. It'll make the process easier in the beginning and the starter will love it.
Used both rye and whole wheat flours! My challenge has been the temperature but it’s getting there! :)
Do you use a thermometer for the water that you add? I didn’t at the beginning and that helped me get the right temperature for the starter.
I’ve been making loaves with wild yeast starter for many years now and your lovely piece describes the experience perfectly. I noticed that the flavour changed dramatically when I moved from eastern to western Canada—much more sour and pungent. It could be the flour is sourced differently but I’ve always wondered about regional variation of the yeasts. And it makes best pancakes. Thanks for sharing!
Thanks for your comment Bryan! The flavor really does change depending on your location. It's crazy to think about but so true. The microbes found in the flour and air all influence taste. I wholeheartedly agree, wild yeast makes the most amazing pancakes!
Enjoyed the yeast lesson! Did not know some of those things about store bought yeast. Thank you!
I’m so glad you enjoyed it Betty!
Such useful information and so simply put. Thank you.
I’m glad you found it useful Annada!
I've tried both. Love the side by side comparison
Thank you Harrison. It’s incredible how they both achieve the same purpose in completely different ways.
Spending most of my adult years in San Francisco, I'm partial to sour dough starter (and bread, of course). During the pandemic, every Friday was pizza night, and I got very used to
working with yeast again. I hadn't really baked bread much since my mid 20s, and it was fun to get back into it. So I'm a sour dough fan.
I can totally relate Jeanine! Doesn't sourdough from San Francisco have this amazing sweet and ripe flavor? Though some people will disagree with me I truly believe that the atmosphere of a city/town gives the starter a very unique flavor and San Francisco's is very distinct.
Yes! San Francisco sour dough is the best! Maybe bc it originally came from SF and those romantic gold miners of 1849. But it's so so good, and every time we are back in the City, we gobble up as much as we can!!
I can imagine! Have you tried the bread at Tartine? Their loaves are a bit more mild but wildly soft inside. It's incredible the soft fluffy texture that they achieve with sourdough.
Tartine is the best!!
Isn’t it?? I wish they had more locations across the United States.
They’re unique, Bernadette. A one- off. Quite a romantic beginning . Learning skills overseas and think in culinary institute. Opened in 2002 in the City and the rest is history. The rest of US should pray for another couple with their verve and talent):