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Talked to my grandma about her starter and it hit different
I was over at my grandma's place in Portland last weekend and she pulled out her sourdough starter that's apparently been alive since 1987. She said she never measured anything, just added flour and water until it felt right, and I realized I've been obsessing over grams and temperatures for 6 months. Hearing her talk about it made me rethink how much I rely on exact steps instead of just paying attention to the dough. Has anyone else had a moment where an older baker made you loosen up your process?
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