(no subject)

[unicornduke]

 I've succesfully kept my gluten free sourdough starter alive for like, two weeks now? It's seems alive and good. I had to stick it in the fridge while I went to PA this weekend but feeding it right before seemed to keep it alive. I split it and now half is in the fridge and fed and half is on the microwave and fed. With luck, I can shape it tomorrow night and then bake wednesday. Work is super busy so we'll see. 

I'm also waiting for a bit to run to the grocery store and hopefully there will be less people there in an hour or so.