Vent: Sourdough starter is way overhyped, give me commercial yeast any day

I keep seeing everyone rave about their 10-year-old starters and how it makes bread taste better. But after 6 months of feeding my starter daily in Portland, I got the same results as using a $3 packet of active dry yeast. The time and flour waste just isn't worth it for me. I made two loaves side by side last week, and honestly my family couldn't tell the difference in a blind taste test. The commercial yeast loaf rose faster and had a more consistent crumb too. Has anyone else found starters to be more of a hassle than they're worth?

2 comments

2 Comments

jessel3527d ago

Interesting experiment. Did you use the exact same flour for both loaves, or did the starter get a different treatment? I ask because some folks swear by specific flour blends for their starters, and that can change the flavor more than the yeast itself. Also wonder if you tried a longer cold ferment with the commercial yeast batch, since that can develop a more complex taste. What type of commercial yeast did you use, and was it the same brand and batch for both loaves?

victor_lane6027d ago

Wait, you used the exact same flour for both? That's wild because I feel like half the "starter magic" people talk about comes from switching up the flour blend. @jessel35 I'm with you on the cold ferment question too, I've had basic commercial yeast loaves taste way better after a 24 hour chill. Honestly I'm shocked you kept everything that controlled and still saw a difference.