It’s time revive the sour dough starter. This is the strain from the sourdough we made on our first date back in 2015. During the Moving Times, the refrigerated starter is dried and pulverized. I’m refreshing it at a rate of 1:2, one part starter to two parts water. 12 grams of starter to 24 grams of water. In the next day or so, bubbles should start appearing. That will mean it’s active and will need food.
Call me Dr. Frankenspore
#sourdough #sourdoughstarter #bryananddavid #barbarylanecafe #cabincove
Photo taken at: Northampton, Massachusetts