4 ms·

I haven't yet seen an explanation on whether there's any perceptible advantage to a particularly well-aged starter, or if it's just an emotional connection. Doe

I haven't yet seen an explanation on whether there's any perceptible advantage to a particularly well-aged starter, or if it's just an emotional connection. Does yogurt made from a 25 year-old starter actually taste better? Does it taste any different from a month-old starter from the same region? Or is it just the idea of having an uninterrupted line of culture going back to one's homeland that makes it enjoyable? I don't dismiss that there could be something to it--I've been making no-knead bread for about six months now, and I usually leave a little bit of the previous dough to mix in with the new batch, because it gives it a slightly fermented, sourdough-like quality. But I'm only testing no-fermentation versus slight fermentation, so it's not really an apples-to-apples comparison with month-old culture versus decade-old culture. Considering how many other things controlled by bacteria tend to get better with age, I could certainly see it happening: I'd just want to see some hard (or even anecdotal) evidence.

Kalium 8y ago
It's not likely to taste better because it's older. It is more likely to yield a more consistent flavor that can't be readily acquired from elsewhere. Over long periods, this kind of tradition can yield unique flavors in yeasts. You can see the results of this in the many different yeasts used to make beer.
- AdmiralAsshat 8y ago
  That was sort of what I was trying to figure out--whether it's appreciably better, or if the family eating the same strain of yogurt for 25 years has simply become accustomed to that particular taste.
  - NegativeLatency 8y ago
    "Better" is subjective. It's better if you like it better. Is Blue better than Green? To some: yes, to others: no
distant_hat 8y ago
It isn't so much about 'better', which is subjective, but it is different. The bacterial populations are slightly different and they would produce different outputs with noticeably different tastes.

Kalium 8y ago

It's not likely to taste better because it's older. It is more likely to yield a more consistent flavor that can't be readily acquired from elsewhere. Over long periods, this kind of tradition can yield unique flavors in yeasts. You can see the results of this in the many different yeasts used to make beer.

AdmiralAsshat 8y ago
That was sort of what I was trying to figure out--whether it's appreciably better, or if the family eating the same strain of yogurt for 25 years has simply become accustomed to that particular taste.
- NegativeLatency 8y ago
  "Better" is subjective. It's better if you like it better. Is Blue better than Green? To some: yes, to others: no

distant_hat 8y ago

It isn't so much about 'better', which is subjective, but it is different. The bacterial populations are slightly different and they would produce different outputs with noticeably different tastes.