Oh yeah, the floodgates have been breached. You/she created such a great range of flavor in each bite too.
I swear, sourdough hits at some deep brain level. It lights up stuff in there that lies dormant, then 
its on!
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Works for me!
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Oh yeah, you’re not wrong
Dr. Bill Schindler’s “Eat Like a Human” has some very positive things to say on the subject as well.
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When I was a kid there was an italian family that grew grapes along their back alley fence. The guy told me I could eat as many as I wanted on the outside of the fence. Inside ones were his for wine.
I used to blluck them by the bunch, and at a certain point they would get a yeast growing inside the bunches- but those were the best grapes in the world! (That I knew of).
Or possibly- I was a half buzzed 7 year old working my way to fully buzzed with each bite. 
.
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Thats a very lively batch!
So… when do we get discard pancakes?
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Hopefully in a couple weeks. We will use no starter until it’s time.
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Seems less “Bible Zombie” and more “28 days later Zombie”
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I love Cincinnati chili. Good call!
I think there was a glitch in the matrix @BrandonCrawford .
I tried to start one and killed it rather quickly. I should try again but I don’t know if I can handle the defeat.
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Reframe. You didn’t kill a sourdough starter: you made antibiotics!
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Go for it! It’s just some flour and water. Don’t let the sourdough “snobs” discourage you. They took that stuff with them on pioneer wagon trains, it ain’t that complicated.
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Oh. My apologise.
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I think it was a glitch. When I clicked on the return to post Icon it took me to his.
its all good. Was nice to revisit. He fixes a mean meal!
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Day 2
Lazarus must have been super active yesterday while I was gone. This morning he already has hooch on top. He must be as hungry as I am. I’ll start feeding hime twice a day and in a couple of days change the ratio. Already smelling tangy. May not have to wait two weeks for those pancakes. @SkyzykS it took Remy waaayyyy longer to get going.
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“Yeast-roids!”
.
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How do I start one?
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A good place to start is 60-100g flour and 60-100g water. Equal parts by WEIGHT
Put it in a warm place, at first feed it once day. Then twice after a couple days. Once it gets strong, put it in the fridge and feed it once a week.
I made this with All purpose flour. Whole wheat is better. I had to use whole wheat with Remy because he wouldn’t get going.
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