My sourdough starter is 8 years old and I think that's too long

Everyone talks about old starters like they're better, but mine hit 8 years this spring and the flavor changed. It got too sour, almost vinegary, no matter how I fed it. I started a new one from scratch three months ago and the bread tastes cleaner, more like wheat. Has anyone else found a sweet spot where a starter is mature but not ancient?

2 comments

2 Comments

gray_patel7d agoMost Upvoted

Makes sense. My starter is only a year old and I already feel like I'm running a sour retirement home for yeast.

river_burns7d ago

That vinegary shift at 8 years is real, just split and refresh half your old starter with new flour.