Starter/Batter Breads: The Urban Legend of the Kitchen?

[temperance14]

Meaning: is there really any point to creating and maintaining a starter? Theoretically one doesn't need to add yeast--but everyone does. One should get that wonderful sourdough flavor from sourdough starters...but that's elusive. Most commercial "sourdough" breads are created with commercial flavor additives.

So, does anyone really use starters and batters?

Comments

[i-am-dsh.livejournal.com]

orthogonal comment:
several years ago, my nephew decided to mix flour and water and (because his mom had told him not to) he hid it under his bed. Some days later (a week maybe?) He got it back out and showed it to his mom. It was evidently a "perfect sourdough sponge"

I think people are impatient, and that's why they add yeast.

[http://users.livejournal.com/aneska_/]

Terson has a sourdough starter he uses. He does not add any additional yeast. Sourness can vary with how you treat the starter and dough. You can probably find a copy of Bread Bakers Apprentice by Peter Reinhart at your local library. It has a really great section on Sourdough.