Are really old starters actually worth the hype? Often times on social media we see references to very ancient sourdough starters people are using with an offer to buy them and I have always wondered if they are really any better than what we can make ourselves in just a weeks worth of time. In this video I aimed to put that to the test. Join me in a fun and unique baking journey as I explore the world of sourdough starters across generations. From a historical 170-year-old starter that began its life during the bustling days of the San Francisco Gold Rush, to my trusted 5-year-old starter affectionately named Picard after the iconic Star Trek captain, and a vibrant 7-day-old newcomer, this experiment is more than just baking—it's a time-traveling taste test. Join me as I put these starters head to head in an epic battle of age, rise, and flavor. Discover the impact of time on sourdough fermentation and whether the age of a starter truly makes a difference in the final bake. This experiment isn't just about comparing results; it's a deep dive into the history, science, and art of sourdough baking. We'll cover everything from the specifics of each starter, the variables and techniques used in the experiment, to the anticipation and setup. Expect discussions on hydration levels, flour types, and the effect of temperature on fermentation—all crucial elements in the world of sourdough baking. Whether you're a seasoned baker, a history buff, or someone fascinated by the science behind sourdough, this video offers insights and surprises for everyone. And if you're new to sourdough or considering starting your own baking adventure, you'll find encouragement and tips to get started. So, if the idea of a sourdough starter that has witnessed over a century and a half of history going up against modern counterparts intrigues you, you're in for a treat. This isn't just an experiment; it's a celebration of sourdough's timeless appeal and a testament to the craft of baking. Join us on this fascinating journey, and let's discover together the secrets that lie within these starters. Happy baking! In this experiment I used the bread pan and proofing baskets from https://www.youtube.com/channel/UCRjYEgjm3aTjuT-tAREmg8Q and UFO lame from https://www.youtube.com/channel/UCY6_oKhfKKe_3qsuQ5yhJXQ The aged Sourdough Starter I used was from Kensington Market Sourdough and the 170 year old age was based off this article listed on their webpage from BlogTO.com https://www.blogto.com/eat_drink/2021/03/sourdough-starter-toronto-years/. While this is not a sponsored video, the origin of this Starter is really cool and I would recommend you check it out for yourself at https://kensingtonsourdough.ca/ ---------------------------------------------------------------------------------------------- Disclaimer: This is not a sponsored video and the results and opinions of my experiment are based on my own personal experience. No lab testing was done on any of the individual Sourdough Starters seen in this video and with most sourdough, your results may vary based on your own environment variables and situations. ---------------------------------------------------------------------------------------------- Love the gear you see in my videos? Check out these special offers just for you! 🍞 Sunrise Flour Mills Organic Flour Get 20% off your purchase with my code: Bry20 🔗 https://sunriseflourmill.com/ 🥖 Challenger Breadware Discover the ultimate bread pan and proofing baskets! 🔗 https://challengerbreadware.com/?ref=baked_with_bry 🔪 WireMonkey Bread Lames: Enjoy a 10% discount on my favorite bread lames! 🔗 https://wiremonkey.com/discount/C1Z5YP7FNQ03?rfsn=7620011.21f3ce7 🔗 More from Baked with Bry: 🔗 Visit my LinkTree - https://linktr.ee/bakedwithbry Formula used for all three loaves: 550g King Arthur Bread Flour 50g King Arthur White Whole Wheat Flour 450g Water 20% Sourdough Starter 2% Salt Timecodes 0:00 - Intro 1:25 - Parameters of Experiment 3:19 - Expectations 6:31 - Bulk Fermentation Analysis 8:29 - Cold Proof Analysis 9:54 - Scoring 11:54 - Exterior Analysis 16:08 - Crumb Analysis 20:10 - Taste Test Analysis 23:03 - Key Takeaways from Experiment #sourdough #foodexperiment #sanfranciscosourdough