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?

Yeast.
You find it everywhere, even in the air.
That’s one of the reasons why your mixture of flour and water eventually turns into a bubbling sourdough starter.
The other reason is called lactic bacteria.
We want them both in our sourdough starter so we can bake those incredible pieces of bread with lots of volumes and taste.

This time, however, we will go primarily after the yeast microbes.
We are going to make yeast water.
And it’s easier than you might think.

I often get questions about my recipes and other things that concern sourdough baking.
And that ‘s fun. I mean, the main reason why I’m running this blog is to share the knowledge I have about the craft of sourdough baking.
It’s always very satisfying to get feedback about a recipe or post.
It also feels great to be able to help people with issues they have regarding fermentation, shaping, and other obstacles they may encounter.

However, it’s not always that easy. Sometimes it’s almost impossible.

Let me explain.