It’s alive!!!
Do you kneed to get your hands on some sourdough starter? Let’s trade!
Will trade for: A bag or two of unopened organic high protein bread flour.
Andy’s and Oliver’s sells great stuff in Sonoma County.
Or let’s trade for (not in priority order) a pickup truck, world peace, restoring a woman’s right to choose what she does with her own body, climate stability, cleaning up the Pacific Ocean garbage patch, proof you are in a service club like Kiwanis, Soroptimists, Lions, Rotary, 20/30, etc, a pledge to give $20 to a local nonprofit, or a super funny clean joke.
Dirty jokes are not challenging enough.
You need to earn it.
Sourdough bread/bagels/etc are fun and easy to make, much more affordable than store bought, and hot outta the oven makes you the best baker of the year~
Here’s an EZ recipe to begin with: https://littlespoonfarm.
com/sourdough-bread-recipe-beginners-guide/#wprm-recipe-container-121
If you use organic flour it’s about $2/loaf all-in.
Once you’ve a jar of this inoculated finite sourdough-starter-system it’s curtains for the billions of little buggers unless you bring more food inputs (flour + H2O) on a regular basis.
Nothing can grow exponentially forever without consuming it’s host.
Kinda like planet Earth.
Have you heard of carrying capacity?
To keep the starter alive, every 1-2 weeks:
1- Use or discard most of your starter till you have 50-100 grams
2- Add equal parts AP flour and water, around 70-100 grams each
3- Stir, cover with breathable top and let rise for 12 hours on counter
4- Refrigerate
5- Repeat every 2 weeks or so
Once you have this amazing colony it’s yours to steward and protect forever (or not).
You can start your own barter center and corner the market.
Or just give it away for free.
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