This is my unnamed sourdough starter blorping away on the counter in its charming green mason jar. About to go back into the fridge for two weeks.
Doubleposted from Jerboa by accident. Generated an error the first time. Deleted the duplicate.
The crusty stuff on the edge, I scrape that off and freeze it as a backup sometimes, or just crack it off and stir it back in occasionally with some extra water. Super charming, I realize.
Thursday is baking day because Friday is pizza day and pizza and bread on the same day is MADNESS.
You got to name the starter! It’s the best part. I had a starter named David Doughie until I accidentally killed it when I turned the oven on without pulling him out first before a bake. Now Breadie Mercury has been working hard for the past 8 months or so.
Looks good though! I also scrape off the crust bits and reincorporate it. That’s a good ides to freeze them as backups though!
I’ve always felt a little weirded out by the naming thing, but maybe someday a name will present itself.
Rough on the oven thing. :(
