My biggest project for 2010 was the Starter-Along series on Serious Eats, where I posted a photo and description of a growing sourdough starter. I also included a few extra facts about sourdough when the starter was in the middle stages, when it was just a matter of feeding and stirring on a regular basis.
I also republished that series here, on Cookistry.
That series generated a lot of extra traffic for me, and apparently it was good for Serious Eats as well, since it was the #3 post on Slice for the year. A mention on LifeHacker helped boost its popularity, but even before that, it was having a pretty good run based on the traffic that trickled through to Cookistry.
And then, there were the questions. I’ve gotten them at Serious Eats, on my Facebook page, at Cookistry, and in person. Based on my unscientific polling software (my memory) these were the top six questions asked, along with my answers:
My starter doesn’t look like yours. Have I done something wrong? Should I start over?
No, nothing’s wrong unless you’ve got mold growing on the starter, or unless you’ve got no activity at all after about five days. Starters are all different because the flour, water and environment are different at every location. That’s part of the beauty of a sourdough starter. It’s unique to you and it can be a little bit different every time you use it.