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That baker in Portland who yelled at me about my starter...
I was at a workshop in Portland about 3 months ago and this older baker named Carol told me I was ruining my sourdough by feeding it too often. She said once a week in the fridge is plenty, while I was doing daily feeds. I still think she was wrong for how aggressive she got about it, but her starter did make amazing loaves. Has anyone else had a veteran baker tell you something that goes against everything you learned?
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the_oscar10d agoMost Upvoted
Hang on, daily feeds?! I'd heard of people doing that but every single day? That sounds like a lot of work. In my experience most home bakers keep their starter in the fridge and feed it like once a week, maybe twice if you're feeling ambitious. But Carol yelling at you over it? That's a whole different level of aggression. Some folks get real territorial about their sourdough methods, I guess. Your mileage may vary, but I've never had a starter go bad from a weekly feeding in the fridge.
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aliceg6110d ago
My friend tried the weekly fridge feeding thing once and her starter turned into this weird gray sludge that smelled like feet. She said it was a whole science experiment gone wrong. You sticking with the fridge method ever try it like that?
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