I was totally wrong about sourdough starter being too finicky

For months I avoided making a sourdough starter because I kept hearing horror stories about them dying or taking forever. Finally gave it a shot three weeks ago with just flour and water from my own kitchen in Omaha. To my shock it was bubbling nicely by day 4 and I baked my first loaf last Saturday that actually had a decent crumb. The trick was just being patient and not overthinking the temperature. Has anyone else found it way easier than the internet makes it seem?

2 comments

2 Comments

jade6185h ago

Just feed it daily and ignore the drama. Works every time.

blaker752h ago

Used to fight the current but you're right, steady works.