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Read that a starter made in 1913 is still being fed today, and it broke my brain a little
I saw that over at the King Arthur site while looking up hydration math, and it made me think about how my 6 month old starter in a Mason jar on my counter is basically a baby, so has anyone here kept one going longer than a few years without it going sideways?
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jade_lane13d ago
Kept thinking about that 1913 number all day, and then I remembered my buddy Dave. He ran a little bakery out of his garage for years and had a starter he named Steve that he swore was older than his marriage. Dude took Steve on road trips in a cooler, fed him on a schedule taped to the fridge, the whole deal. Then one summer he left the jar on the counter during a heat wave and came home to something that looked like pancake batter with a bad attitude. He tried to save it for two weeks, baking loaf after loaf, but everything came out sour in a bad way, like old gym socks. He finally dumped it and started over, and honestly the new one made better bread. So yeah, six months is a baby, and sometimes the old ones are just stubborn survivors, not magic.
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