That’s the day I baked my first loaf,<\/a> 5 years ago, with sourdough starter I that I had barely got started \u2014 and that starter is still going strong. Here’s a post I wrote in January 2018<\/a> about the first couple of experiments using that starter. Spoiler: they were mainly duds.<\/p>\n My poor starter has gone though a lot: from being moldy, to almost starving after a months alone; it even made the journey to BC in air-cargo this past spring and I baked a bunch of loaves on board before bringing it home and reuniting it with the stuff that had sat neglected in the fridge for two month. Still, it has<\/em> been 5 years and I guess the poor thing deserves some recognition on having made it through all that …as well as periods of me not baking much, a pandemic, a switch from white flour to rye flour, and back again\u2014and then back to rye once more. It’s been almost dried, lived as a swampy sludge, underfed, overfed, developed some weird skins and spent a lot of time in the refrigerator beside the silk screen chemicals. But so far it seems it’s pretty impossible to kill.<\/p>\n And it’s made a lot of loaves along the way. Here’s some pics from over the years:<\/p>\n\n\t\t