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Showerthought: I swore sourdough starter was overrated hype until my loaf last Tuesday
I put off keeping a starter for two years since I figured dry yeast did the same job for a lot less fuss. A baker at the farmers market on Elm Street gave me a jar of hers and said to feed it once a day for a week, so I tried it. The crumb on that first loaf was so open and the crust actually crackled when it cooled, something my yeast breads never do. Now I have two jars on the counter and my wife thinks I have lost it. Has anyone else kept a starter going, and how often do you really need to feed it?
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