What’s this? It's my sourdough starter. The way a starter works is you feed it every day or every week or twice a week (depending on your inclinations). The tired out starter is rejuvenated with fresh flour and water and the yeasts go to town, eating their fill and farting out carbon dioxide. Which is what makes your breads and cakes rise and which also makes the starter rise.
I got curious about how the whole process looked like over a full day and thus - this video. One day at room temperature. The rubber band marks how much freshly rejuvenated starter we began with and gives you a nice visual idea of how much the starter expanded during the day.
When you've finished with the video, if you'd like something completely different, just click HERE for some more of CROW'S PROSE!