Fed both of my starters before leaving for work on Saturday. One with white flour and one with organic rye.  I used 80g of the rye discard to make a biga/preferment.  The preferment was also made with rye. The starters and  the rye preferment had more than doubled by the time I got home from work. Starters…

I had neglected my sourdough starter to the point of no return.   So I started over.  Twice. I didn’t like the first starter.  So started a new one Sunday (Jan. 24th), using fresh organic rye flour  that my friend Pam at  Scoops Natural Foods  milled for me on Saturday. I started two new starters, both with…