04/11/2026
This is interesting… 👀 I was in hospital over the weekend (ongoing health issues, but that’s another story), and my starter was left on the counter unfed for a few days. I usually feed it once or twice a day, mostly twice, so an unplanned trip meant it sat there in the warmth, starving 😅
My starter is still getting back into its usual rhythm, but I needed a loaf ASAP, so I used my sleepy starter even though it was taking WAY longer to double than usual.
The dough took much longer to ferment, and the loaf was definitely flatter. It didn’t get as “ploofy” and was smaller overall, despite being the same dough weight as usual.
But I still got some decent lace and a lovely soft crumb 🙂 Not my usual even crumb, but interesting to see how it turned out with a starter that’s still catching up after a few days of neglect 🙌 :)
