starter / yeast: are they alternatives ?
I’ve managed bread in a machine and occasionally in the oven: all using yeast. Now I’ve made a sourdough starter because I like the taste of sourdough bread. It’s a couple of weeks old and after a hesitant start it seems to have pulled itself together, perhaps with the warmer weather and the warmer water I’ve been giving it.
I’m seeing recipes which ask for yeast and a sourdough starter (sometimes a ‘ferment’). I’d thought these were alternatives. Is the sourdough only there for flavour ?
Source: Fresh Loaf