The Master Starter Resource

There Are Infinite Starter Recipes; Here's How to Make Them All

Before we begin, what’s in a name? There are as many names for starters as there are historical bread traditions. Usually, we refer to any particular starter depending on the style of bread it will be used for. For example, if we’re making an Italian bread like Ciabatta, we’ll call our starter a Biga. If we’re making a French Miche, we’ll refer to our starter as a Levain. However, there is no need to mess with different names unless you really feel like it. You can refer to any starter simply as “starter.”