My grandma's sourdough starter secret finally clicked

I was talking to my grandma on the phone last week about why her sourdough always comes out better than mine. She said she lets the starter sit an extra 12 hours after the peak before using it. I tried it on my last batch and the crumb was way more open and the flavor had this deeper tang I couldn't get before. Has anyone else tried a longer resting period for their starter?

2 comments

2 Comments

kim_martin11d agoMost Upvoted

Oh wait, has your grandma been holding out on you? My friend Sarah tried that exact thing and was texting me pics of her sourdough with like gigantic bubbles in it and I was so jealous. She said the flavor was way more sour and complex too, I might have to try this myself.

fisher.kevin11d ago

Grandma definitely knows what she's doing, that's for sure. I tried the same trick with my starter once and ended up with bread that looked like a science experiment gone wrong - huge bubbles on top but totally flat underneath. Still tasted pretty good though, like it had a real tangy kick. My family ate it anyway, but they gave me some funny looks. Maybe I need to borrow your friend Sarah's starter next time.