A bacterial culture which produces lactic acid.
A small volume of wort mixed with yeast. Used to increase the yeast population before introduction into the main wort. Liquid yeast cultures should always be used with a starter, as the population is not nearly sufficient to achieve ideal fermentation. Use of 2 packages of dry yeast gives sufficient population such that a starter is not required.
A little bit of beer fed to the yeast a few days before brewing. The idea is to get lots of yeast, so you feed it some beer and then step up the starter every day or two by feeding it more beer. By brew day, you've got a big starter (lots of yeast) that you pitch into the cooled wort. Big starters ensure that the yeast takes over before any air borne bacteria or wild yeast can get a foothold.
IS A SMALL AMOUNT OF BEER WITH AN ACTIVE YEAST USED FOR PITCHING LARGER AMOUNTS OF YEAST IN THE WORT AND A QUICKER FERMENTATION.
A culture that normally consists of varying percentages of lactic acid bacteria or mold spores, enzymes or other microorganisms and natural chemicals which is used to speed and control the process of curdling milk during cheesemaking.
small amount of weak wort used to build up the yeast colony for addition to unfermented beer.Reduces lag time in fermentation.Larger volumes aid in a faster and more vigorous fermentation but this is not always wanted.
The bacteria added to milk at the very beginning of the cheesemaking process. The starter serves to acidify the milk, speeding along coagulation, and also adds to the complexity of flavor.
a culture containing yeast or bacteria that is used to start the process of fermentation or souring in making butter or cheese or dough; "to make sourdough you need a starter"
a bread leavening agent that contains a wide spectrum of wild biological ferments, mold and digestive enzymes, all contributing to the health of the intestinal flora
a fermented batch of flour and water, sometimes with additional leavening, that eventually becomes a culture of wild/natural yeast
a mixture of flour, water, and baker's yeast that been set out so that it can be colonized by airborne yeast and friendly bacteria
a mixture of flour , water, and other ingredients that's been colonized by wild airborne yeast and friendly bacteria
Wild yeast and bacteria that is fed in the bakery through regular additions of flour and water. Grand Central has starter that is 12 years old. A healthy sourdough starter is sometimes referred to as "mother".
Bacterial culture which produces lactic acid - tastes like yoghurt.
activating yeast cells prior to pitching in order to increase the amount of active yeast cells introduced to the wort.
A small volume of wort to which yeast is added, in order to activate it before it is pitched into the main batch.
A mixture of flour and water also incorporating a culture of wild yeast and lactobacilli. Some starter recipes also contain potatoes, milk, and many other things. Store your starter in a glass crock or ceramic container. Never use metal bowls or steel containers when working with starters or sourdough. The natural acids will react with aluminum, silver, or your steel kitchen utensils, corroding them and ruining the flavor and health of your San Francisco Sourdough Starter.
a small amount of wort used to start the yeast prior to pitching.
A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique flavor characteristics to the cheese.