My sourdough starter, which is about two years old (maybe a little older) was looking a little flat. I had gotten to feeding it when I remembered rather than on any schedule or I’d feed it and forget to put it back in the fridge. So… this post is just a reminder that no matter how sad and flat your starter is, it can come back.
I switched to 100% whole wheat feeds a few days ago and have been on a 12-hour feeding schedule and she is finding new bubbles. Gonna keep this up for a few more days until she is really actively bubbling at the halfway point between feeds.
While I wait, I shall thumb through all my discard recipes. Got some pizza dough going in the fridge overnight. Cracker dough likely coming and there is this yummy walnut-maple bread that will be perfect for lunches this coming week. We’ll see what else.
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