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Talking to a 70 year old baker about sourdough starters changed my approach
Met this retired lady at the farmer's market in Portland who's been keeping the same starter alive since 1989. She told me she just feeds it when she remembers, not on some rigid schedule, and somehow her loaves always come out better than my strict 12 hour feedings. Made me realize I was overcomplicating the whole hydration math thing for years. Anyone else loosen up their process after hearing how an old timer does it?
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susana669d ago
Doubt the 1989 starter is really why her bread wins. Bakers with 30 plus years of practice have their hands trained in ways a schedule can't teach. They feel the dough, they know when it's ready, and that skill covers up a lot of loose habits. Your strict feedings probably are not the problem, your hands just have less time in the game. A sloppy process in unskilled hands usually makes worse bread, not better.
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