So I'm getting super into sourdough baking and me and another dad at work keep arguing about starter maintenance. He feeds his once a week, I do twice a week. His bread turns out great, so does mine. Are we both right or is he just lucky? Anyone here know the actual science or is there no wrong way to do this
I've been baking sourdough for two years now and the best advice I ever got was to stop overthinking it. Keep feeding your starter and just bake. Results speak louder than technique debates.
What's the actual disagreement? The type of flour to use or something else? I've found most starter arguments come down to people just having different successful methods.
Sourdough is a gateway hobby. It starts with starter maintenance and suddenly you're tracking hydration levels and talking about gluten development. Worth it though.
The whole starter debate is basically religion at this point. Which side are you on? Room temp or cold fermentation for storage?
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The other dad at work sounds fun though. Nothing beats having someone to nerd out about hobbies with. You guys should trade loaves.