My sourdough starter from a Portland bakery versus the one I grew from scratch

I got a fancy starter from a bakery up in Portland last month, thinking it would be a cheat code. My own starter, which I've had for about six months, looked sad next to it. The bakery one made a decent loaf, but my own starter made bread that tasted way better, with a real tang to it. I guess the local yeast just likes my kitchen more... Anyone else have a starter that just works better than a 'pro' one?

2 comments

2 Comments

kevin_schmidt9719d ago

Totally makes sense. That fancy starter was living its best life in a bakery, then you moved it to a whole new house. Your own starter grew up in your kitchen, eating your flour and drinking your water. It's built for your conditions. Why wouldn't it make bread that tastes more like home?

torres.pat19d ago

My grandma's starter came from her neighbor in 1978, and it only ever got fed tap water and cheap all purpose flour. That bread had a sour, almost funky taste you couldn't buy. I tried using fancy bottled water and organic rye once and the loaf came out flat and sad, like it missed its old home.