Would it be OK to use table sugar instead of DME in a yeast starter, or would it end up giving off flavors. Just curious I haven't ever used a starter and was thinking about it. I always have table sugar around havent bought DME in awhile.
You just made my stomach turn by mentioning 'boiled chicken'ChuckE said:You *could* use table sugar for the yeast starter, but it wouldn't do your yeast any good.
The off flavor is less of an issue than the training of the yeast to prefer table sugar.
Think of it this way; you have small children and only feed them Skittles and Snicker-bars. When they get to be teen-agers, you move them into a new environment and expect them to eat rye bread, boiled chicken and broccoli. They're not going to run to the dinner table.