9
My sourdough starter from a San Francisco bakery versus my own home mix... no contest.
I got a bit of starter from a famous spot in the city last year, thinking it would be magic. After feeding both that one and my own simple mix of rye and water for six months, my home one is way stronger and more reliable. The bakery one always needed extra time to rise, but mine doubles in about four hours every single time. It just feels more alive... Has anyone else had a fancy starter fail them?
3 comments
Log in to join the discussion
Log In3 Comments
iris_mason882mo ago
Remember reading about some old starters being less active due to years of fridge storage. Your home mix probably adapted perfectly to your own kitchen's conditions. Makes total sense that it would work better for you.
8
james922mo ago
Wait, starters can get less active from being in the fridge too long? That's wild, I just keep mine in there forever. Might explain my flat loaves last week.
0