Showerthought: My old sourdough starter versus the new one I got from a bakery in Austin

I kept my own starter going for about eight months, but my loaves were always a bit flat and dense. A baker friend gave me a piece of his 5-year-old starter last month, and the rise and flavor are just on a whole different level. Has anyone else had a starter upgrade that made this big a difference?

2 comments

2 Comments

james67218d ago

Yeah, that totally makes sense. It's like the older starter has a more stable community of yeast and bacteria (the good kind, obviously). My own starter took a solid year before it really hit its stride, flavor-wise. You can baby a young one all you want, but time just does something you can't rush.

scott.mia18d ago

Tell me about it, mine's still a moody teenager.