In our quest to eat more healthily, I've decided to try making—and sustaining—sourdough starter. Again. This time, hopefully successfully. We've found that Jon's stomach seems to be able to handle some homemade glutenous goodies, such as his tomato-basil bread. So we thought sourdough might also work because it's fermented, and that's supposed to be good for the gut.
I have learned A LOT since my first try at sourdough starter, which was a complete disaster. No exaggeration. I read up on a bunch of tips and tricks today, and basically I did everything wrong the first time.