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The $12 sourdough starter from the bakery in Portland was not worth it
I grabbed a starter from Pearl Bakery last month thinking it would give me that perfect tang. After 4 tries my loaves came out flat and gummy every time. Meanwhile my buddy’s starter he made from tap water and Whole Foods flour bakes like a dream. Anyone else have better luck with a DIY starter than a fancy store bought one?
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margaret_lane3d agoMost Upvoted
So @riley58, did the starter need a spa day with Evian water too?
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riley583d ago
Did you use tap water with that Portland starter? Most commercial bakeries use filtered water, and if your tap water has chlorine or chloramine, it can kill the wild yeast and make the dough go flat. My first few attempts with a store starter all failed until I switched to bottled spring water, and then it finally worked right.
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