Pistachios?

Were they the slightly wrinkly black ones? Mmmm

I’ve been trying this method for my last several loaves, and it works well so far. My only complaint is that my bread is so much less sour! Any tips on using a frugal method like this while increasing sourness?

I had thought that a starter kept in cooler temperatures would be more sour, but so far that’s not the case. I guess I could discard some and go through more builds before making dough.

Do you build from what’s removed from the fridge, and what portion of your bread does that end up being? Sounds pretty no nonsense, but I was under the impression that the feeding needs to happen somewhere warmer. I guess that’s not true?

I’ve been trying no-discard-micro-starters. I keep 8 g in the fridge, and build over a few days to bake. Not sure how viable it is long-term but it seems to be working so far. Would love anyone’s input if they have more information about long-term viability.

Someone recently gave me a culture, and it feels like a curse. I’ve kept them before and managed to escape… Here I am, a slave to bread once again.

I want true cleaning hacks. I just got a dishwasher last week for the first time in my life and it’s a huge time saver. What else is like that? The most common sense of course is putting things away after you use them, and another hack is cleaning the kitchen before bed, but what else? Does wiping down the shower every time I use it help? Should I get a used roomba? Are there any roomba-type-objects that mop? Give me the knowledge please.