It’s been only two days since my starter caught an infection, and it looks better than ever! Fantastic 3x rise within 8 hours at a cool 68°F room temperature while I was at work. This doesn’t mean I’m done with my rehabilitation process, but I like to celebrate the little successes. I’ve been “feeding” at a 1:1:1 ratio (34g each, I keep about 100g starter)…

I haven’t baked with my sourdough for 2 weeks now, as I was working on a non-sourdough Hokkaido milk bread recipe. I did feed it a few times, but I didn’t realize there was a problem until today. You see, the photo above is of the starter after a full 24 hours. There are some tiny bubbles, however there are no telltale streaks on the…