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My grandpa's 1970s recipe book turned my sourdough around
I spent 2 years fighting with my starter and ignoring his old spiral notebook, then tried his 'lazy' method of just leaving the dough out overnight in our drafty Chicago kitchen, and it doubled in size perfectly, so why did I waste so much time on fancy techniques, has anyone else found an old family trick that beats modern advice?
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sage_green26d ago
Honestly, that hits home. I fought with my starter for a year using all these precise temps and feeding schedules, then my mom dug out her grandmother's note that just said 'leave it by the radiator, it knows what to do.' Worked like a charm. We overthink this stuff so much, sometimes the old hands-off way is just better. Glad your grandpa's book got you there.
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