Watching new cooks toss out a perfectly good starter baffles me

I learned from a chef who kept his sourdough starter alive for decades. We fed it like a pet, and it gave our bread REAL character. These days, I see kitchens just rip open yeast packets for speed. The loaves puff up fast, but they taste kind of empty to me. I miss that tangy, deep flavor from a slow ferment. Why did everyone jump on the instant train so quick? Is saving a few hours worth losing all that taste? It just seems like we're forgetting the heart of baking.

4 comments

4 Comments

charlie2561mo ago

Yeah, the part about ripping open yeast packets for speed says it all. It's like choosing to live on fast food because you can't be bothered to learn how to use a stove. You get fed, but you're missing the whole point of actually eating. Sure, the bread rises fast, but so does my boredom when I taste it. Guess we traded flavor for the joy of watching dough inflate like a balloon animal.

wendy9781mo ago

Watch the balloon pop when they taste it.

robertanderson1mo ago

Starter changed the game for my crust.

taylor.amy1mo ago

Look, some of us just want bread, not a pet project. My starter died three times during a busy month at work, and I wasted so much flour. A packet of yeast costs pennies and works every single time. That "empty" taste you mention is just reliable, soft sandwich bread my kids will actually eat. Not everyone has the time or wants the tangy flavor for their peanut butter and jelly.