So, since I live at 5,000 feet above sea level, levain (sourdough starter) develops quickly. I think it died.
I couldn’t keep up with the feedings – because I needed to, like, sleep. And it’s flour and water, not a human, therefore I’m not getting up to tend to it when normal folk are snoozing.
I’m trying to revive the goo, we’ll see how it goes.
The hardest part is the patience. I can hardly wait to bake some amazing, crusty, holey bread. I just need the damn levain!