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

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@Journalgirl Okay, leaving it open to collect wild yeast is brilliant. A+!

@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.

@Journalgirl AHHHH kitchen science is so cool.

Also: which hood were you in in SF? I'm in the Excelsior.

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