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My neighbor's 40 year sourdough secret made me feel like a rookie
Old Mrs. Kowalski from down the street saw me tossing out my starter after it went vinegary, and she flagged me down. Turns out she's been keeping the same batch alive since 1983 and she told me to just scrape the top layer off and feed it more flour instead of starting over. She swore by rye flour instead of white and honestly my last two loaves came out better than anything I've made in 5 years. Has anyone else gotten humbled by a retired baker's weird trick that actually works?
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