Let’s start with the starter. 

A sourdough starter can be referred to by a lot of different names a Levain, Starter sponge, Mother sponge, Chef, Biga or Poolish. Each of these names have their own origin but are all ultimately the same thing, a preferment.

A preferment is exactly what it sounds like, a concoction that is made up before fermentation and consists of flour, water, a leavening agent (yeast) and culture (lactic acid bacteria). All four parts work together and as the water hydrates the flour it makes an available source of nutrients for the yeast and bacteria. The fermentation process starts and creates all the delicious sourdough flavours we know and love. Your preferment is then used like a culture, take a little bit and add it to your sourdough recipe to start the fermentation of your loaves.

There are a few different ways to introduce the yeast and bacteria to your preferment. Traditionally a mixture of water and flour would have been left out on the bench to be cultivated by wild yeast and bacteria that are naturally in the air. This can work very successfully but may take a few attempts before you start achieving the right flavours, unfortunately we don’t all have the best wild yeast and bacteria in our homes!

Commercial mixtures of yeast and bacteria are available that can be added to flour and water to get exactly the right type of yeast and bacteria present in your preferment. This is a great option if you are wanting a specific type of sourdough or aren’t confident with knowing when your preferment is done.

Now comes the main difference between a sourdough starter and a sourdough culture, a preferment is a living thing and requires maintenance. Depending on how diligent you are, your sourdough starter will require feeding once or twice a day to keep it healthy. This is great if you are regularly making bread and will use the starter every day or so.

If you’re more of the casual sourdough baker then a sourdough culture is probably right up your alley. The sourdough culture sachet contains all the right yeast and bacteria that are needed for your fermented flavours, but without the preferment required. Instead you can add them directly to your other ingredients and let them work their magic overnight.

When trying to decide between a sourdough starter and sourdough culture the main thing that swings it for us is time. Yes, a sourdough starter can create amazingly complex flavours and will change and evolve over time. It also requires upkeep and becomes the ‘kitchen baby’ of the household. Yes, a sourdough culture is very convenient and within 24 hours you can have a loaf of fresh steaming sourdough. It is also a one hit wonder as you use the whole sachet in your two loaves. The choice is yours, whatever you decide we wish you luck on your breadmaking journey and are always here to help!