Sourdough starter is way too fussy for what it gives you

I tried maintaining a sourdough starter for 3 months last year in Austin. Fed it every day, kept it at the right temp, the whole routine. After all that work the bread tasted basically the same as the loaf I get for $4 at the store. Am I missing something or is this just a hobby for people with too much free time?

2 comments

2 Comments

allen.cole19d ago

Ngl thats a lot of work for basic bread.

lisat6019d ago

Wait, you kept it alive for 3 months in Austin humidity? I tried for two weeks last summer and my starter turned into this weird pinkish slime that smelled like a science experiment gone wrong. I just buy my bread now too.