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Update: My sourdough starter turned 100 days old yesterday and I'm weirdly emotional about it.
After three failed attempts that ended in moldy goo, this one survived a kitchen flood, a week in the fridge when I had the flu, and my cat trying to knock it off the counter, so hitting triple digits feels like a real win.
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alice_reed472mo ago
What's its name?
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nancys908d ago
Key the jar lid loose next time you put it in the fridge, keeps the gasses from building up and cracking the glass. Also, a few drops of water on the top will keep the surface from drying out and turning into a crust. Trust me, learned that the hard way after scraping off black bits for a week.
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