I have been making and using sourdough starters for about 40 years. My current starter began its life while we were camping in the Sierras 20 years ago. It is happy and active, even though it sometimes sits “neglected” in the back of my refrigerator for weeks, sometimes months. When I feed it, it becomes active and bubbly within a couple of hours. The “hooch” (old sourdough term) that collects on the top of Ferdinand (I name my starters) is gray. I was told that was OK, but orange was NOT. I usually pour the hooch off before feeding the starter. Maybe that is why it has survived with such infrequent feedings. We love using it for waffles, rolls, and gingerbread. I’m looking forward to trying some of your recipes. Thank you for publishing such a variety of sourdough recipes and ideas for using it.

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