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Had a talk with my grandma about her old sourdough starter and it hit me different
She told me she's kept it alive since 1972 just by feeding it every week, no fancy fridge or special flour. I've been overcomplicating my starter with hydration ratios and exact temps, but hers has been making perfect bread for 50 years with just water and all-purpose. Any other bakers here use a really simple method that works better than the complex stuff?
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jade22114d ago
Did you ask her if she's ever had to restart it from scratch?
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elliotc1014d ago
Has it ever crossed your mind that your grandma's starter might actually be more resilient because she isn't babying it? All that precise temp control and fancy flour could be making your starter weak and dependent, like a houseplant you water too much. Her method forces the yeast to adapt to whatever room temperature and flour she gives it, which probably makes it tougher over decades. Maybe the secret isn't the simplicity itself but that it builds a starter that can handle real life changes without freaking out. What kind of bread does she bake with it most often?
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