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Serious question, why does every bakery use the same sourdough starter?
I spent last Saturday at a baker swap in Portland and tried 12 different sourdough loaves. They all tasted almost identical. Three years ago I got my starter from a friend and thought it was unique, but now I wonder if we are all just trading the same stuff. Has anyone else noticed this or am I just being picky about my crust?
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annaw7318d ago
Read somewhere that commercial bakeries often use the same few lab-created starter strains.
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anthony_campbell8818d ago
Kinda makes sense though. A big bakery needs consistent results batch after batch, and wild yeast can be unpredictable. My cousin worked at a bread factory for a while and said they had these big stainless steel tanks with what looked like pancake batter bubbling away. Always the same starter, never let it die.
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