PSA: I stopped overthinking sourdough and my bread got better

I see so many bakers wasting time on fussy starter routines. We used to change feeding times based on the moon or something silly. Now, we just feed it once in the morning. Our loaves come out just as tangy and rise just as high. That extra day of fermentation didn't add anything but stress. Trust me, keep it simple. Your sanity and your customers will thank you.

3 comments

3 Comments

keith882d ago

Totally agree with this. People get lost in the tiny details and forget the basics. My starter lives on the counter and gets fed when I remember. The bread still turns out great every single time. All that extra stress was making the hobby feel like a job. Simple methods give you more time to actually bake and enjoy it.

piper3731d ago

I was such a stickler for schedules at first, but reading stuff like this actually changed my mind. Letting go of the perfect routine made my starter stronger and my baking way more fun. The bread really doesn't seem to care as much as we think it does.

gavin_kim1d ago

Remember spending two hours on a spreadsheet trying to predict my starter's peak. My most active loaf came from the time I forgot it on the fridge for a day. I was treating it like a tax audit when it really just wanted flour and water. Learning to chill out was the best thing I ever did for my baking. That need for perfect control just makes everything harder. Guess some of us are just wired to overcomplicate flour and water, huh?