I was wrong about sourdough starters being too high maintenance

For 2 years I swore off sourdough because I thought feeding a starter every day was for people with too much free time. Last month my neighbor Karen gave me a jar of her 8 year old starter and dared me to try it for a week. Turns out the fridge method means you only feed it once a week, and the flavor beats anything I got from commercial yeast. The tangy crust alone convinced me, plus it handles my busy schedule fine. Anyone else finally cave on a baking trend they were dead set against?

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