Today's bake.

I have been using the"scrapings" left in the jar method since February, so I have been neglecting my "Mother" and "Daughter" starters. In fact the last time I fed them was September 7th. Needless to say there was a lot of hooch floating on top.

So yesterday, I poured off the liquid, gave them both a good stir and then proceeded to feed them as I normally would. Weighed out 176g (6oz) of starter and fed with 86g (3oz) water and 86g (3oz) flour. My Mother is fed with organic rye. And the Daughter is fed with my white/bread flour I use in all my breads.

I also started two doughs yesterday, using the mini starters, and fed the scrapings left in the jars again.

The mini starters (with white lids) went into the fridge last night and I left the two sourdough starters (red lids) out on the counter until early this morning.

Because it had been over 3 1/2 months since they were fed, they took a little longer to double. I love my starter because even when they are neglected they bounce right back, even after just one feeding. Both will be 7 years old in February.

Yesterday's doughs went into the fridge after their last stretch and folds around 9:00 AM and I took one of the doughs out last night at 9:00 PM and left it on the counter until just before 3:00 AM this morning.

Baked two large sourdough Batards. Out of the oven before 5:00AM.

Sliced for breakfast.

Best reason to bake bread is for the toast.