I forgot to feed my starter for 4 days because sometimes life gets in the way. It was on the counter in mid 70's degree weather during the day. Well, it croaked... I have been feeding it for the last 4 days and there is hardly any activity. A few bubbles here and there, but I would have thought it would have bounced back by now. Currently I am pretty sure I am just making a new starter. Life happens. Learn from it. IT'S ALIVE!!!! It's definitely coming back strong now. Thanks for all the encouragement to keep trying to save it.

I came across a very telling video this morning about the hidden dangers in the flour that is sold in local grocery stores and big box stores all across the U.S.A. that most people, including me, are unaware of. Please take a few minutes and watch it. Disclaimer: *I am NOT a scientist *I am NOT telling you what flour to use or not use *I'm beginning to see the importance and value in milling your own flour. With that being said, would all of you who currently use fresh milled flour and/our you grind your own berries please share one thing to know about using fresh milled. Thank you https://youtu.be/RInmi8VYs3A?is=4BFF3qxOEfkFxxqw

We had no more naan in the house, which is a staple for us... so I made Henry's "yeasted" one topped with garlic scape butter. Delish! We'll use the two large ones for pizza tonight.

Here it is so you can look it over: https://pantry.bakinggreatbread.com/recipes/classic-brioche-bread (Remember there's a yeast and sourdough version) Brioche isn't a grab-and-go bread. The dough needs a long cold rest in the fridge, at least 8 hours, before you ever shape it. That rest firms the butter back up so the dough's easy to handle, and it deepens the flavor while you sleep. So look at your weekend and pick your path. Path one: start Friday night. Mix your dough, let it do its first rise, then tuck it in the fridge overnight. Saturday morning you pull it out, shape it, let it proof, and bake. This is the one I'd pick. You wake up already halfway home and ready to bake with the group. Path two: start early Saturday. Just know that the minute you mix, that dough's going in the fridge for at least 8 hours before it's ready to shape. So an early Saturday mix means an evening bake. Nothing wrong with that, you just want to plan your day around it. And here's the one thing nobody warns you about. Somewhere while you're working the butter in, the dough's gonna look slick and sloppy and flat-out wrong. That's the broken phase. Don't quit on it. Keep going and it comes right back together. So tell me below. Which path are you running, Friday night or Saturday morning? And have you baked brioche before, or is this your first go? Let's get everybody set before Saturday. Henry⭐🔥

@Henry Hunter I don't have whole milk in the house. I do have some alternatives that I am wondering would be okay to use instead. Is one better than the other and if so, why? Thanks! Soy milk Low-fat buttermilk Heavy whipping cream