

I used to keep a liquid starter because I preferred the dairy flavour over the vinegary one. Also, I just got more consistent results over a stiff starter. Cleaning is easier because it’s watery AF. Cheaper maintenance feeds. Doesn’t expand out of the jar. Lot of good in a liquid starter.
So 5:1 water to flour Ish. To use it I’d just subtract the starter from the water in the baker math and it’d mostly work out.







Worked for the dotcom bubble. It blew up and we were left with corporate hellscape internet, not so/interesting independent internet, and the dark web.
AI will blow up leaving a few massive players, the Google/Facebook/etc equivalent. Some independent people doing interesting and not so interesting things. And a dark web.