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My aunt told me my sourdough starter was just flour and water and it kinda stung
I brought my starter over to her house last weekend, she's been baking since the 70s. She laughed and said she's never kept one alive more than a week, just uses yeast packets. It hit different because I've been babying this thing for like 8 months, feeding it twice a day, talking to it even. Made me wonder if I'm overcomplicating things or if the process really matters that much. Anyone else had a seasoned baker tell you something that made you doubt your whole method?
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faith_thomas1mo ago
Did she at least try your bread before judging your starter...? Her loss, honestly, eight months of feeding that thing is dedication.
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30 years of baking experience and she still can't keep a starter alive for a full week. That says more about her patience than the value of your process. You're clearly getting good results from your method, so no reason to change just because of one dismissive comment.
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