Warning: your sourdough starter might be a better baker than you

Last month, I forgot to feed my starter for a week and it still produced a better crumb than my usual careful method. It's been three years since I got that culture from a bakery in Eugene, and it clearly doesn't need my micromanagement. Anyone else have a starter that seems to thrive on neglect?

3 comments

3 Comments

the_daniel3mo ago

Isn't a starter just a mix of flour, water, and wild yeast?

the_sam3mo ago

My starter is basically a tiny, silent roommate who bakes to pay rent. I follow a strict schedule and get okay bread. It gets ignored for days and makes artisanal masterpieces. At this point I'm just the weird guy who buys flour for a jar of mold. The power dynamic is all wrong.

elliotjenkins1mo ago

You ever try just ignoring it on purpose for a few days? I lost my job last year and straight up forgot about my starter for two weeks. When I remembered, it had a weird hooch layer on top and smelled like nail polish remover. I fed it once and let it sit out, and that loaf came out with the best oven spring I've ever gotten. Now I only feed mine like twice a week max and keep it in the fridge most of the time. The key is to not stress about it too much, let it get a little sour and bubbly before you use it. That neglect period lets the yeast really build up strength, kinda like how you get better at things when you take a break.