Using a starter for homemade bread allows the dough to ferment slowly, improving flavor and texture over direct yeast methods. A starter is a simple mixture of flour, water, and yeast that is allowed to ferment before being added to bread dough in place of or in addition to more yeast. Common starter types include biga, poolish, and preferment, which differ in water content. Starter breads take longer to prepare but result in better flavor and texture than quick yeast breads and have a longer shelf life.

1. Using a Starter for Homemade
Bread
By: Sheila Vitale

2. Using a Starter for Homemade Bread
Experienced spiritual leader and teacher Sheila Vitale founded Living Epistles Ministries in 1988
and Christ-Centered Kabbalah in the year 2000. Having published more than 40 books, Sheila
Vitale makes her teachings available for free on her website, www.livingepistles.org. One of her
former hobbies was baking homemade bread.

3. Using a Starter for Homemade Bread
Many types of bread are traditionally made with a starter. A starter for bread is usually a simple
mixture of flour, water, and yeast. Once the simple ingredients are mixed together, the mixture is
allowed to ferment and then added to bread dough, either in place of or in addition to more yeast.
There are many types of starters, called biga, poolish, preferment, or sponge. These are all very
similar, and differ mostly in water content (i.e., some are drier or wetter than others). Some starters
are made only of flour and water, then left to “catch” wild yeast from the air. This process is often
used for sourdough breads.

4. Using a Starter for Homemade Bread
The biggest difference between bread made with a starter and bread made with direct yeast is the
time it takes. Starter breads take much longer to prepare, but the flavor and texture is far superior
to the direct yeast method. Breads made with a starter will also usually keep better than breads
made just with yeast.