Relieved to see signs of vigour in the sourdough starter accompanied by a pleasant acetic odour, particularly as the last resurrection batch had sprouted mould and had to be discarded, leaving one frozen nugget for a last chance of recovery. Was not looking forward to starting a new culture from scratch. The 100% sourdough pizza base fueled by the starter was one of the best yet. Stand by for an update on the weekly routine for producing Saturday’s pizza base from starter that has hibernated in the fridge for a week.
Sweet Smell of Sourdough
cook in shorts 