So I killed my mother….

Before you all call the police, I’m not talking about my real mother, no no no, my sourdough mother. For the past 12 months or so now, I have making sourdough bread that the whole family can eat. Kobe-Li, even being gluten intolerant, has been able to eat the sourdough bread as the yeast and bacteria in a true sourdough, makes the gluten easier to digest. Ever since eating sourdough, his tummy problems have all but gone. We still have to make gluten free foods, however, sourdough has been so versatile that this has been significantly reduced. Unfortunately, my mother has died… the acidity in the starter had got to a point where it was too strong, hence completely destroying the gluten in the flour. This produced a wet, slack and completely weak dough that I have not been able to satisfactorily bake with. So now I am starting a new starter at the same time as trying to revive my old mother. Hopefully I can bring her back to life, but I am not holding my breath… I miss the soft fluffy textured bread with an amazingly crunchy and sweet crusted bread that I was producing… hopefully I will be able to get it back…

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