Just switched from instant yeast to sourdough starter last month

I used to only buy those little packets of Fleischmann's yeast for all my bread baking for like 10 years. Then last month my neighbor in Austin gave me a cup of her sourdough starter she's been keeping alive since 2019. I was scared it'd be too much work but honestly it's not that bad, I just feed it once a week now. The bread has this tangy flavor I cant get from instant yeast no matter what I try. My first loaf came out flat as a pancake but my third one finally had that oven spring I was after. Anyone else make the switch and struggle with hydration levels at first?

2 comments

2 Comments

oscarh1614h ago

Oh man, that "first loaf came out flat as a pancake" part hit me right in the gut, I had the exact same problem! My starter was way too watery at first because I didn't realize mine needed a much stiffer feeding ratio than normal. Once I dropped the water down a bit and gave it an extra day to ripen, that oven spring finally showed up and it was the best feeling.

william40711h ago

My buddy had the same pancake issue till he realized his kitchen was too cold for the starter.