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.

2 comments

2 Comments

charlie25621h 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.

robertanderson20h ago

Starter changed the game for my crust.