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Commercial yeast is fast, stable, and easy to control. So why do some bakers still insist on cultivating their own starter?
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Different microbial cultures and fermentation processes can influence the rhythm of fermentation, shape the dough’s development, and gradually create a flavor profile that becomes unique to each bakery.
So, with the same dough, what actually changes when a house-made starter is used?
🇯🇵 Le Suprême 渡邊和宏主廚
shares the practical differences of using a house-made starter—from dough expansion and fermentation behavior to the final flavor.