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Chose a sourdough starter over a poolish for my baguettes, and now I get why everyone argues
I spent last Saturday baking two test batches side by side, one with my 6 month old starter and one with a quick poolish, trying to decide what to use for the shop's weekly order. The starter gave me that deep tang and chewy crumb that sells out by noon, but the poolish was way easier to time around my day job. Does anyone else stick with one method even when the other gives better texture, or am I overthinking this whole thing?
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harper_singh1824d ago
That 6 month old starter, is it actually worth the tang if you can't sleep?
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