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My neighbor's sourdough starter put mine to shame
Ran into the lady next door while I was feeding my starter last Thursday, and she passed along a bit of her 12 year old one without even asking... it just smells so much more alive and tangy than mine, and now I'm wondering if I've been coddling my batch wrong the whole time. Anybody else have a moment where someone else's simple trick made you rethink your whole process?
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emma_perry14d ago
That "smells so much more alive and tangy" line hit me hard, because I had the exact same moment a few years back. I was feeding mine every single day, keeping it in a warm spot, fussing over it like a houseplant. Then a buddy handed me a scrap of his and told me to stop being so precious with it, just leave it in the fridge for a few days between feeds. Turns out I was overfeeding mine and washing out all the acid buildup that gives it that deep flavor. I switched to a stiffer mix and started letting it go longer between feedings, and it took maybe two weeks to get that real tang. Your neighbor's starter is twelve years old, that's a lot of character, but your own can get there with the right rhythm, just dont try to rush it.
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