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paulhernandez5mo ago
Wait, they charged you ninety bucks for flour and water in a jar? That's actually insane. You can make that yourself for like fifty cents. Did they at least give you a backstory about it being from a 200 year old bakery or something? I'd be so mad.
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abby_henderson5mo ago
Yeah the "200 year old bakery" part got me. I tried making my own starter after a pricey buy and it worked fine after a week.
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amy_foster563mo ago
Defend the purchase a bit here. I paid nearly that much for a starter from a famous bakery in California and it took a month before it was really active, but it made the best bread I've ever baked at home. A week is not nearly long enough to judge a starter. You really need to keep feeding it regularly and give it time to adjust to your own kitchen's temperature and the natural yeasts in your house. Also, @abby_henderson is right that making your own works fine, but not everyone has the patience or wants to wait weeks for that first good rise. A professional starter can have a more complex flavor right from the start if you treat it right.
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