There are many short-cuts to making sourdough, but is it really sourdough when you boost it with yeast or other exotic ingredients? Search the internet for a while and you will find all sorts of additives to give your starter a boost, or to make it work quicker.
Some traditional techniques include using raisins to capture their wild yeast, and a little of the flavour of the raisins. Other, more recent techniques include using cabbage leaves!
Now, don't get me wrong, I'm not against innovation. However, when we use exotic additives to boost a sourdough starter, we must stop to consider what we are doing. Are we really making an authentic culture that relates to the natural, organic seeds and grains we are using to make our bread? Or, are we making a brew of unknown ingredients, with unknown risks?
Now, don't get me wrong, I'm not against innovation. However, when we use exotic additives to boost a sourdough starter, we must stop to consider what we are doing. Are we really making an authentic culture that relates to the natural, organic seeds and grains we are using to make our bread? Or, are we making a brew of unknown ingredients, with unknown risks?
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