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What is the benefit of using a sourdough starter to leaven bread instead of just using store-bought yeast? Well, it’s complicated… but the short answer is flavor.There are really two halves to the yeasted bread family tree—quick or instant rise bread (anywhere from 30 minutes to a few hours) and slow/fermented bread (anywhere from 24 hours to weeks). Adding the yeast from a packet directly to dough is efficient. It will give you a rise that’s quick and consistent. Adding yeast from a sourdough starter will give you a slower rise, but also that starter will also give you a depth of flavor because you‘re adding in lactic acid and other beneficial bacteria that may have hitched a ride as well. In any case, if you want to make your own starter, you’ve come to the right place. There are so many ways to make a starter (or preferment) for your bread. This is the most straightforward method we know.