My bread starter is 8 months old and I still get flat loaves half the time

I was at a farmer's market last Saturday and overheard two bakers arguing: one said a strong starter is all you need for perfect bread, the other swore by commercial yeast for consistency. I've been using my hand-fed starter since January and I'd say 4 out of 10 loaves come out like frisbees. Which camp are you in - natural starter diehards or yeast-as-backup folks?

2 comments

2 Comments

tyler36820h ago

flat loaves half the time" - I switched to a 50/50 mix of starter and a pinch of yeast and that fixed it for me.

seana1419h ago

Does a pinch of yeast mess with that sour taste though?