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I use a mix of bakers yeast and a wet (1:3) starter/sourdough. Just 2g yeast/kg flour makes a huge difference, even with 150 g starter.

My wet sourdough is 1 part flour to 3 parts water. As noted in a sibling comment, this favors the sour parts (lactic acid?), but compared to a dry starter, there are significant advantages the the starter/yeast combo:

1) Feeding the wet starter takes 10s: pour flour and water onto leftovers and stir quickly with a spoon. No sticky stuff to deal with.

2) The starter seems exceptionally stable, maybe because of the water layer: I only wash my starter jar every two or three months, and the 10g or so that I put back in the fridge after starting a dough, will last for weeks and consistently restart overnight when fed

3) Being able to independently adjust yeast-levels in a predictable way, means that I can easily play with sourness levels and adjust leaving times when I have to match the timings with other activities.

There is the downside, of course, that I need to keep bakers yeast in the house as well...




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