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A chat with my neighbor about her grandmother's bread changed my mind on sourdough starters
She told me her grandma in Vermont kept the same starter alive for forty years, feeding it with potato water. I always thought my fancy filtered water and rye flour mix was the only right way. Hearing that simple, old method made me realize I was overcomplicating a living thing that just wants to eat. Has anyone else had success with less 'perfect' feeding routines?
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sageross1mo ago
Leftover coffee explains why my starter is so jittery.
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jordang321mo ago
I had a starter that got way too active with coffee. Switched to using just a teaspoon of the leftover grounds mixed into its regular water. That cut the caffeine way back but kept a nice flavor. It finally rose at a normal speed, not like it was in a race. The bread even had a slight mocha hint without being bitter.
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