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I switched from sourdough starter to a commercial yeast blend for my weekend breads
After 14 months of feeding my starter twice a day, I got tired of the upkeep and tried a 50/50 mix of bread flour and a store bought yeast blend for my Saturday loaves. The crust is still crisp and the crumb is fine, but I miss that tangy flavor a bit. Has anyone else made this switch and found a way to keep some sourness without the daily feeding?
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derekwalker17d ago
lol I'm gonna be the odd one out here. I made the same switch about a year ago and honestly I never looked back. That daily feeding was eating up my weekends more than I want to admit. Sure the tang is gone but I found I can cheat it a bit by letting the dough do a long cold ferment in the fridge for like 48 hours. You get some of that sourness back without the starter drama. The texture is actually more consistent for me too, which matters more than flavor when I'm giving loaves to neighbors.
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