Sourdough starter discard recipes are overrated compared to just using commercial yeast

I've been baking bread for about 2 years now and I tried for months to make sourdough discard work in pancakes and muffins (you know, the trendy stuff). Honestly, I finally gave up and went back to my old standby of using a packet of active dry yeast for those recipes. The discard always gave me a weirdly dense texture and a sour taste that didn't pair well with sweet additions like blueberries. Commercial yeast gives me a consistent rise in under an hour and a neutral flavor that lets the other ingredients shine. Has anyone else found that the sourdough hype doesn't hold up for everyday baking?

2 comments

2 Comments

robin_wright20d ago

Figure out what truly matters here. If you are happy with your results using commercial yeast, then the sourdough debate is just background noise. At the end of the day, a successful bake that you enjoy eating is more important than following a baking trend.

kevin_schmidt9720d ago

My neighbor tried that sourdough thing for months. He finally quit and went back to store yeast.