I had neglected my sourdough starter to the point of no return.
So I started over.
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 the fresh rye and bottled water.
Fed them both again on Tuesday morning.
I had to go out and by the time I returned both
had more than doubled and one had already collapsed.
I fed them again. One with white and one with rye.
And I used some of the rye discard Tuesday night to make a biga/preferment.
Not bad for a new starter.