Hello everybody. Finally got into CDDA a few days (weeks?) ago and I’m loving it. First post ahead:
So I think the sourdough mechanics is broken, in both a realism sense and also with a bug. Maybe they’re one and the same.
When you have a mature
sourdough starter (complete in a glass jar) and you want to make
freshly fed sourdough starter you need a glass jar. So this recipe effectively destroys a glass jar, since there are no byproducts. This is the bug.
In real life, when you have a mature sourdough starter (let’s say 100ml for the sake of easy math) and you want to feed it, you have two options:
- discard half (50ml) and add equal parts water and flour (25ml each). This is somewhat accurately reflected in the game when you craft the
sourdough breadrecipe, since you get a freshly fed sourdough as a byproduct. If you consider that part of the flour and water are going into the actual sourdough bread recipe and part of it is going into refeeding the sourdough, this is pretty accurate:
- start with 100ml mature sourdough
- use 50ml to make bread (adding flour and water)
- add flour and water to remaining 50ml
- end up with baked sourdough bread and 100ml of freshly fed sourdough starter
- double the recipe. If I want to increase the amount of sourdough starter I have, in order to make more bread, I could:
- separate half (50ml) of the mature sourdough starter into another glass jar
- feed both jars with equal parts flour and water (25ml of each in each jar, so 50ml of each in total)
- end up with two 100ml jars of freshly fed sourdough starter, effectively doubling the amount of starter
As of right now, there’s no reason to craft freshly fed SD, since it destroys a jar, doesn’t increase the amount of SD, reverts to non-mature status and wouldn’t spoil anyway, in current game mechanics. Which brings me to my next point: starters become dormant, spoil, and are heavily dependant on temperature. A few furure suggestions, to make it more realistic:
- freshly fed starters should turn into mature after 2 days in winter or 1 day in other seasons;
- mature starters should spoil after 4 days in winter or 2 days in other seasons;
- frozen starters (as well as dehydrated) should have 2 seasons shelf life;
- mature starter + 1 glass jar + 1 water + 1 flour = 2 freshly fed. This will allow for easy doubling through batches;
- mature starter + 1 flour + 1 water = 1 freshly fed. This means basically discarding half of the starter in order to reset the spoil timer. Bakers with starters that don’t cook every day do this everyday to keep their starters healty.
As a last point, the best sourdough starters in the world have been maintained for centuries. The same starter. I think it’s fair to say that if a player maintains a starter for more than a month (freezing doesn’t count) he would end up with a better selected batch, and the resulting products should taste much better and have more nutritional qualities. This would function as an incentive for a player to maintain a healthy starter. Also, it makes sense to consider sourdough starter a better alternative to yeast, in pretty much any case.
Thanks everybody for such an awesome game, and I hope I haven’t rambled on too much. I love bread.