TIL that sourdough starters are popping up everywhere now

I saw a bunch of people at the grocery store buying fancy flour and yeast, which got me thinking. Remember when baking was just for holidays, but now my feed is full of bread pics and cake disasters. I had a huge fail trying a new banana bread recipe that came out soggy in the center. After tweaking the bake time and using less liquid, it turned into my go-to snack. It shows how we're all learning from each other's mistakes and small victories. This whole shift makes baking feel less about being perfect and more about trying stuff out. My win this week was a simple cookie batch that didn't spread into one giant blob for once.

3 comments

3 Comments

margaret_white481mo ago

Yeah that egg trick works. I once put way too much oil in muffins and they were gross. Cutting it back hard made them edible.

sandra37429d ago

Living in a dry climate like Denver means I always have to add an extra tablespoon of water to my dough. It took three flat loaves to figure that out. Now I see baking as tweaking basics for your own environment, not following recipes word for word. That mindset shift made my sourdough actually rise last week.

nelson.wesley1mo ago

Hey, adding an extra egg for structure saved my last banana bread from turning into mush too.