Is it possible to jumpstart a sourdough starter?
There are indeed lots of theories and opinions about this subject.
It’s tempting to believe that we can boost our sometimes sleepy starter into a bubbling inferno by improving the conditions for all the microbes that live in it.
Some mix yogurt into their starter for example, others add some yeast water from raisins or apples to get it more vigorous.
But does it make any difference?
I have already written about this in a previous post. I made a simple test where I added yogurt to the starter to see if it made any difference.
It didn’t.
Just as I suspected, yogurt has no positive impact on your starter.
At least not when it comes to its strength. Some people add yogurt for better taste, but that is something completely different.
THE BENEFITS OF YEAST WATER
But yeast water definitely improves the strength of your starter.
Everybody knows that myself included. I use to add some yeast water if I have any available, and it always gives good results.
I was sure about that until I read an article by Modernist Cuisine.
The author claimed that adding yeast water made from raisins or apples makes no difference.
My first reaction was that they didn’t know what they were talking about.
But after all, Modernist Cuisine does have a very high reputation.
I started doubting.
Was I really sure, or was it just wishful thinking?
There was only one way to find out, and that was to perform a test.
I mixed two batches with one part sourdough starter and one part flour. In one of the batches, I added one part water and yeast water in the other.
Batch 1
- 25 grams of starter.
- 25 grams of wheat flour.
- 25 grams of water
Batch 2
- 25 grams of starter.
- 25 grams of wheat flour.
- 25 grams of yeast water made of apples.
I placed the batches in identical glasses and marked the starting level with a rubber band.
Green rubber band for batch one and red for batch two.
Now I just had to wait and let time prove that I was right.
But I was wrong.
The levels after six hours were almost identical.
How was that possible?
I mean, you add a huge amount of yeast microbes with that yeast water.
Common sense says the starter should, of course, go berzerk, overflow the glass and make a mess of the whole kitchen.
But sourdough starters are not known for following the same common sense as we humans.
The microorganisms live their own life and multiply at a rate they consider appropriate.
And they couldn’t care less if we have opinions about it.
And perhaps that’s what is happening here.
SURVIVAL OF THE FITTEST
According to Modernist Cuisine, the reason why it doesn’t make any difference to add yeast water is a matter of adapting.
The yeast organisms that are fed to the sourdough are not as suited to living on flour as those that are already there.
They are simply being outcompeted.
Personally, I don’t know if this is a fact, but it does sound reasonable.
In fact, all I know is that I have made three tests, all of them with the same outcome. Adding yeast water to a sourdough starter makes no difference at all.
However, there is one thing I have learned from life.
It’s not wise to be 100% sure of anything.
So, what are your experiences with this subject?
Have you coaxed your starter with yeast water with a better result than me?
Perhaps you have better ways to turn your starter into a bubbling inferno.
Or perhaps you think that we should stick to the good old way.
Flour and water, period.
What’re your opinions? Please share them with us.
P.S. Next time I will write about sugar.
