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Wrote off sourdough starter as a fad for 4 years, then a guy in Tulsa handed me a jar
I started baking back when you proofed dough with a packet of yeast and called it a day. Everyone at the market kept going on about wild yeast and feeding a jar twice a day, and I figured it was just extra work for the same loaf. Then a retired baker in Tulsa gave me a bit of his 11 year old starter in a Mason jar and told me to try it on my standard country loaf. First bake it doubled in 5 hours instead of the usual 8, and the crust came out blistered and darker than anything my dry yeast ever did. I have kept that jar going for 9 months now and I feed it 50 grams of flour and water each morning before coffee. Cost me maybe $0.30 a week in flour versus $2.50 a packet, so it is cheaper too. Anyone else make the switch late and find the timing totally different from what the blogs say?
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