[cmclaughlin]

> Do not keep a sourdough starter. It’s a waste of time for a busy person like you. Try a poolish instead.

Everything else on the list was good, in my opinion. This one I had to look into more...

"Poolish is a preferment where you mix one part flour and one part water with a small amount of commercial yeast, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours."

I don't think traditional sour dough actually takes much time at all. It's so hands off - I mean sure, I guess I can see the point. I'm making pizza tonight and the dough has been cold fermenting for many days. But it's so hands off and takes very little actual time or effort. Just requires some planning ahead.

[kelvie]

A sourdough takes about two weeks (if you're lucky, maybe one) to become consistent in its strength (as the rising agent) and flavour. And requires 1-2x feedings a week, depending on, again, how you want it to taste and rise exactly when you need it.

The author makes a really good point. I'll continue to keep and feed my starter though, just in case I want sourdough crackers or to bake bread this week.

[haddadda]

I'm a busy dad. I've tried and failed so many times. I'll stick to a poolish.