Noticed a big change in how people talk about sourdough starters

About two years ago, right after the big lockdown baking boom, most posts here were about just getting a starter alive. People were asking if bubbles were good, if hooch meant it was dead, basic stuff. Now, the talk is totally different. It's all about specific hydration percentages, using different flours like rye or spelt to feed it, and timing the peak for a certain kind of oven spring. I think what changed it was a few really good bakers on video sites breaking down the science in simple terms. They showed the before and after of a starter fed with plain flour versus a mix, and the rise was way better. It moved the whole conversation from survival to fine tuning. Has anyone else shifted their starter routine based on something specific they saw work?

2 comments

2 Comments

leelewis7d ago

Reminds me of how people talk about coffee now. We went from just making a pot to arguing about bean grind size and water temperature. Seeing the clear results from small changes online makes everyone want to level up their own routine.

lisa_brown7d ago

Actually, we were arguing about grind size and water temp long before social media. The internet just made it easier to find other people who care.