To not understand sourdough starters and how the world works?

[TeaSqueezingpos]

I just can’t wrap my head around the fact you can mix together a mixture of flour and tepid water, and leave it out in a lukewarm environment for up to 2 weeks, adding more flour/water and giving it a mix.. and we call it edible.

but if I left out of a mixture of anything else for 2 weeks it absolutely wouldn’t be edible would it 🤣 what makes it so different? Why is that bacteria safe but the bacteria that grows on my already baked bread.. or any other food/sauce ect not safe?! Like pancake batter.. you wouldn’t eat pancake batter that’s been left in the worktop for over a week?!

I just don’t understand and I don’t think any amount of explaining will convince my brain that it’s normal.

I want to try it, but I’m scared of killing my family with a horrendous bacterial disease in the process.

I can't eat bread anymore, but I used to hate the taste of sourdough. I think it's some kind of middle class cult now.

@TeaSqueezingpos Hi OP you are confusing food that works on developing a yeast culture with worrying about food that rots through a bacterial culture. Hope that helps

OP, eating sour dough starter on its own does taste completely disgusting, but a loaf only contains a few tablespoons of starter, so the taste isn't really apparent.

I just find Sourdough so confusing so buy Jason’s instead.

Thanks all! I actually did best in science in school.. but clearly they didn’t teach me about bread 🤣

Do you only eat raw foraged foods? Because pretty much any growing, cooking and prepping method would be "unnatural" by the sounds of it.

As I understand it, there is a bit of a debate about which came first.

Regardless, walking upright is so essential to being human, we have sacrificed a lot to maintain it.

There was a BBC documentary about it a while back. Some volunteers were trying a raw food diet ... did not end well and they had to abandon the experiment early.

Brewing and baking are ancient pastimes

I also don't mess around with discarding, and still produce wonderful bread. I use Bake With Jack's scrapings method

Give me soda bread any day of the week! 10 mins to prep and make. No yeast. No Bacteria. Tastes delicious! I’m currently loving 2 diff ones - cheese and onion flavoured soda bread with soup and soda bread with raisins. Sourdough: overblown hype and 🤮🤢

If there was no bacterial reaction in soda bread you wouldn't have bread. (Weeps with laughter)

Same here. I'm always fascinated by the reaction of the sour or buttermilk with bicarb in that bread. I don't weigh or measure but I just know when the mix is right. I add milled seeds like chia and flax to mine which is 2.3rds wholemeal (2 mugs) to 1.3rd white flour, (1 mug). And real salted butter on the first warm slice - the heel. I batch bake mine on Sundays and slice and freeze for the week. Gorgeous stuff, and as you say ten minutes prep max once you have the ingredients ready to go.

Sourdough is overrated IMO. But each to their own.

Thanks for that! I like fermentation and make pickles and kefir at home but never cracked sourdough (probably because I never understood it...)