I thought sourdough was just a fad until my bread stopped tasting like cardboard

For years I used instant yeast and my loaves always came out dense and kind of bland, no matter what recipe I followed. My friend in Seattle kept telling me to try a starter, but I figured it was too much hassle for basically the same result. I finally gave in about two months ago and made my own starter from scratch. After feeding it for a week, I baked my first real sourdough loaf and the flavor was completely different, way more complex and tangy. It convinced me that the long fermentation actually does something instant yeast can't match. Has anyone else had a baking method they were totally wrong about?

3 comments

3 Comments

rowan65817d ago

Nah, instant yeast is fine if you know what you're doing.

daniel_martin17d ago

But isn't instant yeast just a different tool, not a shortcut, @rowan658?

tylerj2217d ago

Spot the same thing happening with coffee. People start with instant, think it's fine, then try a pour over or a French press and realize what they were missing. It's all about the slower process bringing out flavors that shortcuts skip. Makes me wonder what else I'm rushing through without getting the real deal.