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Hot take: My sourdough starter from 2019 is a completely different beast now.
It went from a sluggish, barely bubbly mess that made dense bricks to a vigorous, almost foamy monster that reliably gives me an open crumb after I finally started feeding it with a mix of rye and whole wheat flour instead of just white.
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the_blake6mo ago
Honestly, have you ever thought about the wild yeast in your kitchen air changing it too? Tbh that starter is basically a living record of your home's whole microbiome now. Ngl it's less about the flour and more about it finally adapting to your specific house.
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smith.elliot6mo ago
But a starter is mostly just eating the flour you give it. The air in a kitchen is pretty much the same everywhere, and commercial yeast is in most homes already. Changing flour type or feeding schedule has a much bigger, faster effect. It's more about the food source than catching some special bug from your ceiling fan.
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charlies374mo ago
My 2019 starter spun off into its own yeast empire around month 4, I swear it started staring at me through the jar. @hannah_wells you basically described my kitchen as a biohazard zone, thanks for that image while I'm eating toast. I feed mine straight tap water and whatever flour is cheapest, so my "house microbiome" is probably just mild regret and a faint smell of gas station pastries.
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