My skeptic moment with sourdough starter that actually worked

I was totally convinced keeping a jar of flour and water alive on my counter was just a hipster trend until my friend Sarah in Portland gave me a bit of her 5 year old starter last winter. After 3 weeks of feeding it every day and making flat hockey pucks, I finally got a loaf that rose beautifully and tasted like actual bread from a bakery. The trick was using a kitchen scale instead of measuring cups and letting it sit out for 8 hours instead of the recipe's 4. Has anyone else had a baking fail turn into a win after sticking with it longer than you thought?

2 comments

2 Comments

xena_fisher4928d ago

The scale thing is a GAME CHANGER. I fought with measuring cups for months before realizing flour density changes everything, and now I weigh EVERYTHING including my water.

ward.mason28d ago

The weight thing really does change how you bake. I switched over after my cookies kept coming out like hockey pucks one time and like fluffy pillows the next. Once I started measuring water by weight too, my bread got way more consistent. Same with salt honestly, especially when you're scaling a recipe up or down. It's just easier than trying to figure out if a cup of flour was scooped or spooned.