I see people on food network shows talk about how they use a hundred year old sourdough starter for their bread. I don’t understand how it’s reused over and over – is it a matter of how the other ingredients are added? (sorry if i used the wrong tag, wasn’t sure where this fit)
In: 88
Imagine you come from a tribe of yeast and bacteria that keeps discovering new dough to live in, generation after generation, for much longer than anyone can remember.
(Yeast don’t remember much, and a hundred years is a long time.)
That’s what it’s like. Don’t ask about what happened to your cousins, after the Other Loaf was split away…
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