I thought sourdough starters were just a trendy thing until I tried my neighbor's 100 year old starter
My neighbor in Portland gave me a jar of her great grandma's starter from 1923 and I rolled my eyes at first. But after baking with it for 4 weeks, the rise and flavor were so much better than my 2 year old starter that I felt silly. Has anyone else had a starter that old actually make a real difference, or is it just in my head?