The articles interesting, but I don’t really get the message it’s trying to convey. It’s not really saying that everyone’s sourdough starter is basically the same. Is it saying that sourdough starters give the same results as commercial yeast? I don’t really think so because they didn’t do any side by side taste tests and they talk about the bacteria and how Roman changes the feeding schedule based on the acidity that they want their bread.
I think the reason you don't get the point of it is because the author is confused herself. The title gives away the game: it's clickbait, meant to knock anyone who got excited by the idea of creating a sourdough starter. But it is wrong on the science, and it says nothing about how a sourdough starter and baker's yeast give very different results, no matter the identity of the yeast in the starter.
The articles interesting, but I don’t really get the message it’s trying to convey. It’s not really saying that everyone’s sourdough starter is basically the same. Is it saying that sourdough starters give the same results as commercial yeast? I don’t really think so because they didn’t do any side by side taste tests and they talk about the bacteria and how Roman changes the feeding schedule based on the acidity that they want their bread.
I think the reason you don't get the point of it is because the author is confused herself. The title gives away the game: it's clickbait, meant to knock anyone who got excited by the idea of creating a sourdough starter. But it is wrong on the science, and it says nothing about how a sourdough starter and baker's yeast give very different results, no matter the identity of the yeast in the starter.
yea it’s going all over the place and in the end it’s just a subjective sourdough guide with a clickbait title