Finally picked sourdough over commercial yeast after 6 years of baking

I always used instant yeast because it was fast and reliable, but last month I committed to keeping a starter alive. My first loaf was dense and flat, but the second one actually got a decent ear and the crust crackled when it came out. Has anyone else switched and stuck with it, or did you go back?

2 comments

2 Comments

samw4725d ago

Dense and flat on the first try is basically a rite of passage. Its funny how something that takes longer actually feels more rewarding in the end. Ive noticed this same pattern with everything from cooking to fixing stuff around the house. The slow methods always have a better outcome even if the first few attempts are a mess. Sticking with sourdough is like realizing instant gratification is way overrated in most parts of life.

davis.mia25d ago

Oh absolutely, I had the same thing happen with my first loaf. It was so dense you could have used it as a doorstop, but that failure just made me want to get it right even more. There is something really satisfying about putting in the time and letting the dough do its thing, and you're right that it applies to so many other things too.