Yeast Starter - Yeast starters were commonly used before yeasts and other leaveners were commercially available.
yeast starter = sponge = levain Equivalents: 2 cups yeast starter = 1 package active dry yeast Notes: A starter is a mixture of flour, water, and other ingredients that's been colonized by wild airborne yeast and friendly bacteria.
Baker's yeast is categorised into three basic types - active dry yeast, compressed fresh yeast and yeast starters.
Always use a thermometer to measure liquid temperature before adding it to or with the yeast. No guesswork with your yeast starter temperatures. Every kitchen should have at least one good cooking thermometer.
There are typically over 150 billiob cells in a 5-gram sachet of ADY. The ADY should be rehydrated in a starter solution (see Yeast Starter) before "pitching," both to ensure the culture is still good and to get a vigorous start.
 See also: Starter, Yeast, Dough, Flavor, Flour
  
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