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Guy at the Atlanta bread fest said my 40 year old starter was cheating, now I can't stop thinking about it
I was at the Atlanta Bread Festival last Saturday showing off my 40 year old starter to a few folks when this guy walked up and said using a starter that old is basically cheating since the yeast does all the work for you. At first I laughed it off but then I started wondering if he had a point about whether new bakers should struggle with a fresh starter first. Do you think there's any real difference between baking with a 40 year old starter and one you just made 2 weeks ago, or was this guy just bitter?
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