A very short history of the bakery's starter
Eleven years, two house moves, one near-death experience in a cold kitchen. The life of a jar of flour and water.
1 min read
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.
