Starters are formed from a combination of pure and carefully selected strains of lactic acid bacteria and yeast. They are used to produce highly developed acids and aromas in dough.
Starter use saves the baker from having to refresh a spontaneous sourdough developed using traditional methods. So to secure the same sourdough characteristics every time starting sour dough it´s prefer to used sour dough starter.
Sourdough prepared from a starter provides the same benefits as ‘spontaneous’ sourdough: it improves the taste, the texture of the crumb and prolongs the freshness of the finished products.