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Update: I bet my brother $50 that his sourdough phase would die in 2 weeks, that was 8 months ago and I just paid up
When he dragged a jar of flour and water to my place in Boise last spring I told him it was a waste of counter space, and I would know, I gave up on mine after 4 tries. His starter is still going, he feeds it daily, and he has baked 60 plus loaves since then while I have baked exactly zero. What got me was the smell, his loaf from last Sunday actually smelled like bread from a real bakery on State Street, not like the hockey puck I made. So what is the actual thing that keeps a starter alive, is it the flour or just not forgetting about it?
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