I used to think sourdough was just a fad until I tried a starter from a bakery in Portland

Last week, I finally gave in and got a piece of starter from a friend who visited a place called Tabor Bread. I fed it for three days, following their exact 75% hydration ratio. The loaf I baked on Friday had a crust and crumb that completely changed my mind. It was nothing like my usual quick yeast bread. Has anyone else had a starter that totally shifted how they bake?

2 comments

2 Comments

the_kim16h ago

What's your usual recipe for the actual loaf now?

jade313h ago

Honestly, I'm still chasing the high of a loaf I got from a roadside stand in Vermont years ago. It ruined all other bread for me for a solid month. I never got their starter, but it sent me down a rabbit hole of trying to get that same tang. My own starter is fine, but it's never quite matched that one perfect bite.