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(digital)

Wait! Don’t throw it away! That sounds like a good starter. It’s supposed to smell sour, and it will rise and fall naturally when you feed it. Sometimes, it will take a week’s worth of feedings to get the yeast active, but the culture is still alive in your starter.

Also one optional thing you can do when feeding the starter is to pour the half-discard into a bowl and heat a cast-iron pan. I prefer ghee but butter would work as well for fat. Heat the pan until your fat shimmers and drop the "batter" as though you were making a pancake. Once the top begins to lose its shine; dress with herbs and flip with a large spatula. The herbs will cook on the underside while it browns. The pan bread is done when you don't feel like waiting any longer to eat it.

Stay tuned for more screenshots!

Jerky. Salami. Pepperoncini. Swiss.

Lebanon bologna on sourdough. Chips and chips.