My Twitter replacement plan is off to a good start! I’m finally experimenting w/the2.5 year old sourdough starter that traveled cross-country w/me when I left SF @ start of pandemic (I left it open at campsites in 6 states to get more yeast variety), learning to crochet amigurumi, & roasting my own coffee
Follow
@Journalgirl Okay, leaving it open to collect wild yeast is brilliant. A+!
@Journalgirl AHHHH kitchen science is so cool.
Also: which hood were you in in SF? I'm in the Excelsior.
@jenneviere I was at The Fillmore Center at the time!
@jenneviere I left it open in southern CA, Arizona, New Mexico, Texas, Arkansas, and Tennessee! I also kept a “pure San Francisco from my patio garden” control jar that I’ve kept sealed (other than feeding it) in the fridge, and the two are SO different! The “cross-country” version is really tangy and zesty, and the SF is very bready & much rounder.