Sour

My starter is named Ash after the owner of Saltine Bakery since she gave me the first piece. I feed her once a week. On the night before I bake bread, I pull her from my fridge and, in a bowl, add 50 grams of starter to 100 grams of water and 100 grams of flour. By the next morning it is nice and bubbly and ready for use. Most of it goes in the bread and the rest goes in the fridge to wait for the next time. It's some of the best bread I've ever made, so thanks Ash for a few years of amazing baking.