Awesome thank you for sharing
A little while ago my Italian food-loving friend pressed some of her sourdough starter on me. Those of you that have followed this blog for a while will know that my success rate with foodstuffs requiring cultures or fermentation is not good. I confess that I wrapped the starter in some clingfilm and put it in the fridge. I then tried to forget about it, put some vegetables on top of it and generally abused it foully for several weeks. But one day I caught sight of it and felt a bit bad. I took it out, poked it, stuck it in a bowl and stirred in a random amount of flour and water. By some miracle, after a few hours, it started to bubble. Praise be, it was still alive!
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