Hot take: I finally stopped using dry yeast and switched to sourdough starter

I used to just grab a packet of active dry yeast from the grocery store for all my bread. It was easy and always worked, but the flavor was kinda flat, you know? About 6 months ago I started a sourdough starter from scratch using just flour and water. It took me like 2 weeks to get it bubbly and active, and I killed my first batch by forgetting to feed it for 3 days lol. Now I use it for everything from sandwich loaves to pizza crusts. The tangy taste is way better and it keeps my bread fresh for almost a week. Has anyone else made the switch and struggled with the starter at first?

2 comments

2 Comments

robert641mo ago

Funny how we're all just trading one kind of maintenance for another and calling it an upgrade.

brooke_nguyen651mo ago

Figure out what kind of maintenance you think is actually worse, the kind you do now or the kind you traded away? I mean, we all just swapped a leaky roof for a finicky smart thermostat and called it progress. Idk maybe the real upgrade would be something that just works without needing constant attention from either side.