I have a confession to make. I have killed….. so many sourdough starters. So. Many. There was the one I created when Gabe and I were first married. The amount of care I put into that jar of flour and water was probably concerning for those around me. Nancy Silverton told me (not personally) to add grapes to the starter to really get that yeast buzzing, so I diligently obliged. This particular starter traveled with us to Los Angeles but met its demise when I became overwhelmed with my new pastry job and had no extra time to feed it. Instead I spent my off hours buying gallons of ice cream from Ralph’s and practicing my quenelle scoops.
Several years ago, I was gifted a sourdough starter that we can trace back to the 1920s in Alaska. I've almost killed her SO MANY TIMES. Thank goodness for the fridge!
These look amazing! Ashley, I’ve been a fan for years, read your blog and frequently turn to Date Night In for inspiration. Your pozole is the meal I make for all my friends when they have a new baby…so comforting! I’m excited to give this new recipe from you a try :)
I use Shaye Elliot’s dry starter technique to keep my starter alive. You keep the ‘dry’ started in the fridge and pull a little and feed it when you need to make your levain. No excess starter for when you feed it!
Garlic confit/arugula on sourdough artisan bread for my lunch today. I’ve impressed so many people with that recipe!
Sourdough Apple Donuts with Salted Brown Butter Glaze
Yum!
Several years ago, I was gifted a sourdough starter that we can trace back to the 1920s in Alaska. I've almost killed her SO MANY TIMES. Thank goodness for the fridge!
These look amazing! Ashley, I’ve been a fan for years, read your blog and frequently turn to Date Night In for inspiration. Your pozole is the meal I make for all my friends when they have a new baby…so comforting! I’m excited to give this new recipe from you a try :)
In all honesty, it wasn't just you. This is a PSA to label your starters everyone! ;)
(Thank you for not throwing me under the bus.)
All of this!! So relatable! So happy I chanced upon you here when deep diving for some sourdough knowledge. How did I not KNOW?? Sigh.
I use Shaye Elliot’s dry starter technique to keep my starter alive. You keep the ‘dry’ started in the fridge and pull a little and feed it when you need to make your levain. No excess starter for when you feed it!
Garlic confit/arugula on sourdough artisan bread for my lunch today. I’ve impressed so many people with that recipe!