My pastry chef neighbor called me out on my sourdough starter and now I'm rethinking everything

So I've been baking sourdough for about 2 years now, and my neighbor Dave is a legit pastry chef at a bakery downtown. Last week he came over and watched me feed my starter. He goes, "You're drowning that thing. Feed it half as much and it'll taste way better." I thought he was just being picky, but I tried it for 3 days and the bread came out noticeably different. Has anyone else had a pro or someone experienced bust their bubble on a method they thought was fine?

2 comments

2 Comments

betty_shah10d ago

Gotta say I'm on the fence about this one. A bigger feed can actually help build a stronger culture if your starter is newer or kept in a colder spot. Maybe what changed was the timing or temperature more than the amount of flour.

patricia_king2310d agoMost Upvoted

Betty, I mean it's just bread right, who cares that much lol.