Vent: I had to choose between a sourdough starter and instant yeast for a big wedding order

A bride in Portland wanted 80 sourdough rolls for her wedding next Saturday. My starter was looking a bit sluggish, so I had to decide: try to revive it over two days, or just use instant yeast to guarantee the rise. I went with the instant yeast to be safe, and the rolls turned out fine, but they didn't have that same tang. Has anyone else had to make a call like that under a tight deadline?

3 comments

3 Comments

taylor1421d ago

Honestly that was the wrong call. A sourdough starter can be fixed fast with a few feedings. The unique flavor is the whole point people pay for.

averywilliams20d ago

Yeah, because nothing says "artisan bakery" like a starter that smells like old gym socks. Some people really like that funky taste, I guess.

dianal949d ago

Saw a baker on a cooking show talk about this exact thing. They said a happy starter needs at least three days to get its flavor back properly. You probably made the right call for the deadline.