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# A very short history of the bakery's starter
- URL: https://astrix-proof.adrianoamalfi.com/a-short-history-of-the-starter/
- Published: 2026-07-22T14:01:51.000Z
- Updated: 2026-07-22T14:09:52.000Z
- Description: Eleven years, two house moves, one near-death experience in a cold kitchen. The life of a jar of flour and water.
- Author: Marta Ferreira
- Tags: Ferments

It started in a flat with bad heating, in a jam jar, from nothing but rye flour and tap water. Eleven years later it has survived two house moves, one holiday I should not have taken, and a winter that nearly finished it.

People ask what makes it special. Nothing does — that is the point. Feed a jar of flour and water for a decade and it becomes specific to your kitchen, your flour, your hands. Ours smells faintly of apples. I have no idea why.