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Had to choose between a sourdough starter or instant yeast for a big order
A local cafe in Boise wanted 50 loaves of sourdough for a weekend event. I had to decide between using my 5-year-old starter, which is slower, or adding a bit of instant yeast to speed up the bulk ferment. I went with the starter, trusting the flavor, but it meant pulling an all-nighter to manage the timeline. The bread turned out great, but I'm wiped out. Has anyone else faced a tight deadline and stuck with a traditional method over a faster one?
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sam_hayes36mo ago
Honestly, pulling an all-nighter for bread sounds a bit extra. It's just a cafe order, not a museum piece. Couldn't you have just used a tiny bit of yeast to help out and still gotten good flavor?
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fionalopez6mo ago
That push to stick with the slower, traditional way even when it's harder, it's everywhere. Like choosing to fix an old appliance with parts from a repair cafe instead of just buying a new one, or handwriting a long letter. It feels like a small act of keeping something real alive, even if it costs you sleep.
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the_caleb6mo ago
Man, that reminds me of the time I tried to hand-whisk meringue for a huge pavlova.
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