There is no tyranny in sourdough if you ignore the constant feeding.
I have a little Addis screw cap plastic 'jar' holding about 200gm/ml that I mix into 50:50 flour (rye preferably) to water. If you have an old starter better still, put what you can in, then top up with the 50:50 mix to 75% full. Pop in the fridge for a day or two to when the jar is full of bubbly goodness.
Use half to make your mother overnight by duplicating the amount you removed from the jar into a mixing bowl. Also replace what you removed back into the jar. It will keep in the fridge for weeks but I usually use any that is a bit acidic or watery in my normal bread whenever I remember to, leaving a little behind and and top up the jar.
Always leave a space at the top of the jar or else the lid will blow off and go straight through the shelf above with some violence.
This was a household staple when growing up, I should give it another go.
There is no tyranny in sourdough if you ignore the constant feeding.
I have a little Addis screw cap plastic 'jar' holding about 200gm/ml that I mix into 50:50 flour (rye preferably) to water. If you have an old starter better still, put what you can in, then top up with the 50:50 mix to 75% full. Pop in the fridge for a day or two to when the jar is full of bubbly goodness.
Use half to make your mother overnight by duplicating the amount you removed from the jar into a mixing bowl. Also replace what you removed back into the jar. It will keep in the fridge for weeks but I usually use any that is a bit acidic or watery in my normal bread whenever I remember to, leaving a little behind and and top up the jar.
Always leave a space at the top of the jar or else the lid will blow off and go straight through the shelf above with some violence.