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Had to pick between a sourdough starter and commercial yeast for a big wedding cake order
Got a job for a 3 tier wedding cake, needed to be done in 48 hours. Client wanted a 'complex, tangy' flavor. Had to choose: go with my 5 year old sourdough starter for the sponge, or use instant yeast for speed and reliability. Went with the starter, thinking the flavor would be worth the extra care. Big mistake. My kitchen was too warm that week, the starter got too active. The cakes rose way too fast, then collapsed in the middle. Had to start over at 2 AM, wasted 12 pounds of good flour and butter. Used instant yeast for the second try, got it done with a lemon syrup soak for the tang. Cost me an extra $40 in ingredients and a night of sleep. Anyone ever had a starter turn on them for a timed bake? How do you control it?
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zarak185mo ago
Used to think a starter was just a slower, more flavorful yeast. That kind of kitchen disaster really shows how it's a whole living thing you have to babysit. Controlling it for a deadline seems like a gamble unless your room temp is perfectly steady. Might stick to instant yeast for timed orders and find the tang somewhere else, like you did with the lemon.
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adamcoleman3mo ago
That room temp struggle is exactly why I keep a heating mat under my starter.
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