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That moment I overheard a bakery owner say sourdough starters are overrated...
I was picking up a birthday cake last Saturday and heard the owner tell a customer she uses commercial yeast in everything because starters are inconsistent. It made me rethink my whole sourdough obsession for the last 2 years. Has anyone else found their bread actually turns out better without the starter fuss?
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terry19d agoTop Commenter
Overrated" is generous. More like overfed and underperforming.
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adam_butler389d ago
I read somewhere that most artisan bakeries actually use a hybrid method now - they keep a small starter for flavor but add a tiny bit of commercial yeast for consistency. Apparently the French have been doing this for decades and nobody cares because the bread still tastes amazing. That honestly makes way more sense to me than all the stress about feeding schedules and temperature control.
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