Boy, did this post make me chuckle. Gene, I know how you’re feeling!
My bread baking adventures began with Nancy Silverton’s “Bread from La Brea Bakery”. A wonderful book, but maybe not the best book for a beginner. All recipes , save one, called for a liquid sourdough starter that required as many feedings (and almost as much attention) as a newborn baby. I learned to ignore the funny looks at the grocery checkout when bag after bag of flour was swiped. I tried to get used to the fine film of flour dusting every surface due to the twice-daily feedings. I consoled myself that calculating the last feeding time with bread making time was a good mental workout and hey, schedules and organization are good things, right?
No doubt I made the whole process a LOT more difficult than it needed to be, but I got to the point where I was casting evil looks and muttering at that jar every time I opened the fridge. Having a seething resentment toward sourdough starter did not seem healthy (let alone sane) so one day, with much regret but even more relief, I sent my starter to the Great Bread Heaven in the Sky.
I’ll try it again…one day…and will be referring to this forum and blog for advice when I do. The bubbly-headed beast will not be getting the best of me again! In the meantime, I’m enjoying working my way through the BB and not missing my sour friend at all.