Davy & I started two more sourdough starters (white flour and locally milled rye) right before we all caught the crud. This has happened literally every time I make a sourdough starter. Right when its getting all bubbly and magical we get sick.
But now that we won't have a constant influx of school germs I am hoping we can stay well enough to finish these off. Right now they are languishing in the back of the fridge until I can revive them.
