Vent: Everyone at my local market overworks their sourdough starter before feeding it.

I watched three different bakers in Charlotte last weekend stir their starter for a full minute after adding flour and water, which just degrades the gluten structure you're trying to build for a good rise.

3 comments

3 Comments

tara_patel2d ago

Do they think that extra stirring actually HELPS the starter in some way?

grace892d ago

The bakery I worked at in Asheville always stirred for a full minute. We found it helped incorporate the new flour completely and never hurt our rise.

joel_hall171d ago

Honestly that full minute of stirring is just to get rid of dry flour pockets. It never messed with my starter either.