… sourdough babies. Its time for a change. I am trying a new sourdough culture out. Just to see how different it is in yeast action and taste. So I went to and bought the Italian sourdoughs. There were two that came and I resurrected the Camaldoli culture.

The picture is a day after sitting in my oven with the light on (it keeps the temperature around 90 degrees). This is the third feeding (there was enough culture to go into two wide-mouth canning jars). It is interesting how there is are three, very clearly separated layers. That is the first time that I have seen that before.

A couple of days later, it is now looking very homogeneous. And it is pretty active. A three-fourths full container overflowed all over the bottom of my oven. Fun, fun.