TIL my neighbor's sourdough starter came from a questionable source.

Found out it was taken from a bakery without permission, which feels wrong. Now I'm unsure if I should keep using it or start fresh.

4 comments

4 Comments

joel_clark373mo ago

Doubt the bakery cares about some old flour and water.

piper_kim3mo ago

Have you ever actually BAKED anything? Old flour goes rancid and dead yeast won't make dough rise. That's like saying a builder wouldn't care about using rotten wood. The quality of those two things is literally the whole foundation. A real bakery cares DEEPLY about their ingredients because their name is on the door. Using old stuff makes garbage bread and loses customers.

robert_scott572mo ago

Exactly, it's the whole foundation like you said. Andrew's friend learned that the hard way when his regulars stopped showing up.

andrew_palmer3mo ago

Saw my friend's bakery lose regulars after using old flour.