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A customer at my Saturday market stall asked for a sourdough with 'no tang'
She was from out of town and said her local baker back in Austin makes a loaf that's chewy and open but tastes almost sweet. I tried explaining my starter's feeding schedule, but she just shrugged and said 'I guess it's just your house yeast.' It got me wondering, how much of the final flavor is really down to the baker's specific environment versus the process?
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jenkins.elizabeth1mo ago
My grandma in Ohio kept her starter for forty years and it never got sour. She just fed it twice a day with warm milk instead of water. It proves the flavor is more about routine than some magic in the air.
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troy7682mo ago
House yeast" sounds like a fancy way to say you didn't want to explain your process again.
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