The 5-year change in my sourdough starter that took me by surprise

I started my sourdough starter back in 2019 during the lockdown. Back then it took a full 12 hours to double and had this really sharp vinegary smell. Last week I fed it the same way and it doubled in 4 hours with a much sweeter, creamier aroma. I guess the yeast colony just matured over time. Has anyone else noticed their starter changing like this after a few years?

3 comments

3 Comments

carr.lee7d ago

Oh wow, that's such a cool observation! I've had my starter for about 3 years now and I've noticed it's way less persnickety than when it was a baby. It used to get that sharp tang if I forgot to feed it for even one day, but now it's super forgiving. Did you change anything else about your feeding routine over the years, like the type of flour or the temperature you keep it at, or is it really just time that mellowed it out?

xenaf516d ago

Dried mine out once by accident when I left it on the counter for a week, thought it was dead but it came back after a few feeds and actually had a milder flavor after that. @carr.lee is totally right about the tang getting less intense over time, mine barely smells sour anymore unless I neglect it for days. I think the colony just figures out how to be chill once it's established, like a teenager turning into a functional adult.

sarah8187d ago

It's wild how much they mellow out, huh @carr.lee? My starter is going on 4 years now and I swear it went from being a drama queen to this laid back buddy. I did switch to half whole wheat and half white flour about a year in, which I think helped calm it down. But mostly it's just time and the colony getting really stable. I barely stick to a strict schedule anymore and it still gives me great bread. Have you ever tried keeping a backup in the fridge for a few weeks to see if it changes the personality?