Unpopular opinion: Sourdough starter is way overrated for home bakers

I spent 6 months feeding a starter named Gertrude and got decent loaves but nothing special. Give me a good poolish or even a simple yeasted dough with an 18 hour cold ferment - better flavor and way less hassle. Anyone else ditch their starter for something simpler?

2 comments

2 Comments

faithrodriguez8d ago

Is it really that deep though... I mean you named your starter Gertrude and gave it 6 months of your life, that's a commitment most people won't make for a loaf of bread. Poolish is great and all but there's something about watching that bubbly mess come to life every day that feels like a small win. Maybe people just like the ritual more than the bread itself.

milam428d ago

Oh absolutely, YES. You get it. I literally named my first starter "Gertrude" too, and I felt like such a weirdo for being so attached to a jar of flour and water. The ritual part is real - there's something about that morning feeding, seeing if she's doubled, the little sour smell that tells you she's happy. I even took her on vacation once because I couldn't stand the thought of her dying in the fridge. My husband thought I lost my mind but I was like "you don't understand, she's ALIVE." It's totally the tiny daily wins, that little burst of pride when you see those bubbles and know you kept something going.