Switched from store-bought yeast to a sourdough starter 4 months ago and my bread texture is completely different now

I used to just grab those little packets of active dry yeast at the grocery store for my weekly loaves. But my friend in Portland sent me some of her 10 year old starter and now I'm feeding it every 12 hours like a pet. The crust is way crunchier and the inside has those big airy holes I could never get before. Has anyone else noticed their oven spring changed when switching to a natural starter?

3 comments

3 Comments

mark_price22d ago

That starter sounds like a real commitment. I've heard the oven spring difference is wild when you make the switch.

henderson.oscar22d ago

Mark_price's right about that starter being a commitment - I named mine 'Breadward' and now it's basically a fifth family member I have to remember to feed. My oven spring went from a sad little puff to a full-on balloon animal situation (seriously, my last loaf looked like it was trying to escape the Dutch oven). The tangy smell alone is worth the hassle, though you'll definitely want to keep a backup packet of yeast in the pantry for those mornings you forget to feed it and it's grumpy.

jesse_williams6221d ago

Man, I went through the same thing last year and it's such a game changer. @mark_price is spot on about that new oven spring feeling like your loaf is trying to escape. I finally got consistent results after sticking to a strict feeding schedule and using a tiny bit of rye flour in my starter mix.