their sourdough mother that is and left a dormant jar here in the fridge as backup that I am not to touch or let anyone through out.

knowing that it is probably not a surprise that they start the pastry chef program next week , they spent the last year raising that sour dough mother.

they initially took the CNA program offered their senior year of high school but nursing is not their calling.
it gave them good medical knowledge they will have for life that will help them navigate their own and family medical needs. just not their calling.

do you know how hard it is to eat low carb when they are constantly baking the best of everything or making it again to get their recipe right.

it is a little sad , getting a lot quieter around here.

Supposedly, if your going to eat bread sourdough is best, something about resistant starch, and whole wheat sourdough is even better...not low carb, but lower carb....

it's good stuff , sometimes I can't help myself warm bread , soft butter , it is just too much and I have to have some.

yep, that was my weakness many years ago when I was on atkins. I could avoid all the desserts ok, but fresh hot bread was a weakness.

In theory, a fully proofed sourdough bread should be low carb.The starch in wheat having been converted to fermentable sugars, and then converted to CO2 gas and alcohol. Just as with the starter, if you let it go too long, it goes flat. That means the starches are spent. Like distillers dried grains.

You should research the health benefits of sourdough bread. People with diabetes that I know only eat sourdough bread because of their diabetes. One other thing is there is only floor, water and the starter you have no preservatives.

Sourdough bread has a lower glycemic index (a measure of how quickly a food can make the blood sugar rise), than common white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which provides many health benefits, such as reducing cholesterol, and preventing constipation.

So are you in charge of feeding the culture in the fridge while she is gone?

When my Last one (of 4) moved it really was Sad
I myself had a hard time adjusting.
I feel for you...

There's a place here that allegedly has "real" sourdough, except they want 12 bucks a loaf, and who knows if it's the real deal... Kinda hate the idea of doing all that myself but ......

My wife always keep a start in the kitchen. had to feed it every so often. It was very convenient back then she was baking fresh bread 2 loafs 5 days a week. But that's been a while back now.

I have received no instructions on feeding it yet.

this was 3 of 3 but 2 of 3 my son is living at home going to a machinist and cnc program

1 of 3 is now officially an MKE public school Art teacher , so 1 and 3 live about 2 miles apart and it will depend where 1 finds a school for next year they are contracted through the end of spring semester only as a co-teacher , they have been a student teacher basically co-teaching for free all of fall semester.

the WI education system really is not kind to student teachers they are working enough hours as a student teacher as an unpaid position that they can't take student loans because there is no way to take enough credits , so mom and dad and savings get them through that final semester of living in a high rent city.
they would have stayed living in the dorm for a little reduction in rent BUT the UW-MKE sold the building they were living in last year
they did get a small grant that was about enough to cover groceries so it was a little bit better.