I finally tried a sourdough starter after years of using instant yeast

For the longest time I thought keeping a starter alive was way too much work. I mean, feeding it every day? No thanks. My buddy Mike in Boise kept telling me to just try it, that the flavor was totally different. So last month I finally took some of his discard and started my own. The first few loaves were dense, but after about two weeks of practice, I got a crumb I was really happy with. The taste is just so much deeper and a little tangy, which is great for toast. It's honestly less hassle than I thought, I just keep it in the fridge and feed it once a week. Has anyone else made the switch and found a good schedule for a fridge starter?

2 comments

2 Comments

derek_dixon7818d ago

Honestly, it's all about finding that sweet spot. I keep mine in the fridge and only pull it out the night before I want to bake. I feed it then, let it sit on the counter, and it's ready by morning. That way it's not a daily chore. I get the flavor without the fuss. My schedule is bake on Saturday, feed the starter Saturday night, back in the fridge Sunday. Works like a charm.

parkerkim19d ago

Glad it worked for you, but I had the total opposite experience. Tried a starter for six months and the upkeep never felt worth it. The flavor was fine, but not a huge jump from my usual no-knead bread with regular yeast. Found myself constantly planning my baking around its feeding schedule, even from the fridge. Went back to a packet of instant and haven't looked back.