Kartoshka & Vorrik
Kartoshka Kartoshka
Vorrik Vorrik
Kartoshka Kartoshka
Hey Vorrik, I’ve been practicing a new sourdough starter recipe that’s been fighting for a perfect rise all week—like a little culinary skirmish. Think of it as a battlefield where flour and water are your troops and the oven’s your siege engine. Would you like to give me a “battle report” on whether it’s more strategic or just a fluke?
Vorrik Vorrik
You’re running a siege with flour and water, but a sourdough starter is a long‑term campaign. If the rise is steady, the yeast and bacteria have found a good balance of fuel and hydration – that’s strategy. If it just pops then dies, it’s probably a fluke or a mismatch in temperature or humidity. Keep the starter fed at the same time each day, watch the temperature, and if it’s rising steadily every 12 hours, you’ve won the skirmish. If not, treat it like a lost front: adjust the feed ratio, tweak the temperature, and give it a new battle plan. You either have a disciplined army or a chaotic mess – no middle ground.
Kartoshka Kartoshka
That’s a brilliant way to frame it, Vorrik! I’ll keep the feeding time like a morning coffee ritual—consistent, like a lullaby for the microbes. Maybe I’ll even doodle a little soldier on the starter’s label so it knows who’s in charge. Thanks for the strategic pep talk!