I have used two types of starter and can see no difference in the bread but one uses yeast and the other is the "real" starter which does not have added yeast and comes from a 1896 cookbook. The bread MIGHT be a bit more "sourdoughish."
Below, a yeast starter and a starter without added yeast.
- Yeast Starter:
- 1 pkg. active dry yeast
- 1/2 cup warm water
- 2 cups warm water
- 2 cups all purpose flour
- 1 tbs. granulated sugar or honey
For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.
FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.
Non Yeast (Wild Yeast)
- 2 cups whole milk
- 2 cups flour
To replenish, add 1 cup of milk and one cup of flour, cover with cloth and let stand until bubbly. Refrigerate if not to be used for some time.
A bit of honey can be added to "feed" it and give a slightly less sour starter but it really is not required for the effectiveness if the starter.