Randomly heard a guy at the West Side Market talk about his bread starter

I was grabbing a pierogi from the stands near the produce section yesterday and overheard this old-timer telling someone he's kept the same sourdough starter alive since 1987. It made me realize I've been way too precious about keeping my own starter in the fridge. Guy said he just feeds it every two weeks and bakes once a month. Anybody else here keep a long-running starter or am I just overcomplicating things?

2 comments

2 Comments

harper_owens3d ago

1987? That's kind of a humble brag more than anything else. People act like keeping a starter alive is some ancient mystical art when it's really just flour and water that you don't let dry out. I let mine sit in the back of the fridge for three months once, scraped off the gray stuff on top, fed it twice, and it was fine. Reminds me of people who talk about their 10 year old cast iron skillet like it's a family heirloom when you can buy a new one for 30 bucks.

evan2953d ago

Kind of refreshing to hear someone say it like it is. You're right that it's not nearly as complicated as people make it out to be.