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Sourdough starter skepticism finally bit me in the butt
I spent 2 years thinking people who babied a sourdough starter were just showing off. Then my sister in Portland gave me a scoop of hers last month and told me to feed it once a day, nothing fancy. I ignored her for 4 days and it turned gray and smelled like old gym socks. I almost threw it out, but she said to just scrape the top and feed it warm water and flour. Within 48 hours it doubled and my first loaf had that tangy crumb I always rolled my eyes at. So now I'm converted, but my starter is needy and I travel a lot. Anyone else keep a backup dried starter or just risk feeding it after a week away?
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