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Went to my favorite bakery downtown and noticed the sourdough starter has changed
I stopped into Beignet Bros Bakery in New Orleans last weekend for my usual Saturday croissant. But their sourdough loaf had this weird tangy taste that wasn't there a year ago. I asked the new baker and he said they switched from a 20 year old starter to a quicker one to speed up production. Has anyone else noticed bakeries cutting corners like this lately?
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