My mentor baker told me I was wasting my time with store-bought yeast
I've been baking bread for about 6 years now, always using those little packets of active dry yeast. Last week an old guy named Frank who used to run a bakery in Chicago stopped by my pop-up stand. He watched me mix my dough and just shook his head. He said I was missing out on all the flavor by not keeping a sourdough starter going. I told him I didn't have time for that extra step. Then he pulled a jar of his own starter out of his cooler, gave me maybe a cup of it, and told me to feed it once a day and use it for a week. Man, that first loaf was like nothing I ever made before. The crumb was better, the crust was darker, and the taste had this tang I couldn't get from any store packet. I feel kinda silly for fighting this for so long. Has anyone else made the switch and found it way easier than they thought?