Fermentation starter is a preparation used to initiate the fermentation process in the production of alcoholic beverages, such as beer and wine, and in breadmaking. It typically contains microorganisms like yeast and bacteria that metabolize sugars into alcohol, carbon dioxide, and other byproducts.
In alcoholic beverages, starters may include cultured yeast strains or natural fermentation mixtures to achieve desired flavors and alcohol levels. In breadmaking, sourdough starters consist of wild yeast and lactic acid bacteria, cultivated in a mixture of flour and water, to leaven the dough and impart a distinct tangy flavor.
Starters are often maintained over time, with some traditional cultures being passed down for generations. The choice of starter significantly influences the texture, taste, and aroma of the final product in both beverages and bread.