|The weeds and the weed busters|
And I fed the sourdough starter tonight for baking more bread tomorrow or the next day - depending on how it develops. Even within half an hour of adding water and flour it begins to make bubbles. In an 80/20 ratio, that is 80% fresh flour and water and 20% starter from last time, the yeasts start to grow. The bubbles appear v-e-r-y slowly. I watch and watch, roaming the surface and finding a pin sized bubble that wasn't there before. Soon it's the size of a small bead. Tomorrow morning the whole thing will look like a gigantic sponge that escaped from the Barrier Reef. This will be the rising for two more loaves and a small amount will be 'fed' and live in the refrigerator for next time. Betsy is already two weeks old. Sourdough starters are often given names, and may live for many years I understand.