A sweet starter is ideal for enriched and laminated doughs for bakes such as brioche, doughnuts and croissants. It helps maintain the gluten structure while still using wild yeast to raise the dough. In this lesson, Vanessa will explain when you will need to use a sweet sourdough starter and the science behind this. You will find out how to convert an existing sourdough starter into a sweet one. To continue reading, subscribe now for unlimited access. Subscribe
Why do you need a special starter for sweet sourdough baking?
Learning Objective
In this lesson, you will discover how and when to use a sweet sourdough starter. You will learn about the science behind using a sweet starter in more advanced bakes and about how to convert your regular sourdough starter into a sweet one.
Learning Outcome
You will be able to ascertain when you might need to use a sweet sourdough starter and will be able to convert an existing starter into a sweet one.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
