The sourdough starter talk in Portland that made me check my dates

I was chatting with this older baker at a farmer's market in Portland last Saturday and she casually mentioned she throws out her starter and makes a fresh one every 6 weeks. I've been babying the same batch for 9 months now, thinking older always meant better. She said she noticed her loaves getting less spring and sour around week 8, so she just resets and gets that big rise back. It hit different because I've been blaming my oven and flour when the issue was probably right in the jar. Anyone else ever reset their starter and see a jump in quality, or am I just chasing a ghost here?

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ray35621d ago

Ever notice how we treat everything like a sourdough starter, clinging to old stuff when fresh just works better? Sometimes a reset beats a long history.