13
My friend in Denver said my sourdough starter was too fussy and I should just use commercial yeast
He argued that the 5% flavor difference isn't worth the daily feeding schedule, and honestly, it made me question my whole routine. Do you think a starter is essential for good bread, or is it just a romanticized extra step?
2 comments
Log in to join the discussion
Log In2 Comments
mitchell.daniel17d agoMost Upvoted
My uncle in Vermont kept a rye starter alive for twelve years, named it "Boris." He'd mail me a dried piece sometimes. The bread it made tasted like damp earth and walnuts, nothing like store yeast. But when he passed, the starter died with him. Makes you wonder if the fuss is about the bread or the living thing you're looking after.
5
davidwright17d ago
My sourdough starter "Stan" lasted about eight years. I had to give him up when I moved overseas and couldn't take him on the plane. The bread was good, but honestly, I missed the daily feed routine more than the flavor. It really is about the caretaking.
5