Congratulations! You have successfully developed an active sourdough starter. You have gone through the tedious sourdough starter development process that was time consuming, flour intensive, and filled with many points where you asked “is this ever going to be active”. After making your first sourdough loaf you may ask, do I have to continue to feed this starter twice a day forever?
Short answer: No.
Long answer: No. Follow the following steps:
Feed your starter as you have during the development process
Leave your starter out at room temperature for 1-2 hours
Put your starter in the refrigerator. This will slow how fast the wild yeast consume the flour and keep your starter active.
Repeat steps 1-3 again in a week when it is time to feed the starter again
If you want to use your refrigerated starter to make a new loaf,
Take out the sourdough starter 12 hours before you plan to make your sourdough
Feed your starter
Leave it out at room temperature (assuming room temperature is 68-85 degrees Fahrenheit)
12 hours after feeding the starter, use your starter for a new loaf
Feed your starter again. You have two options after feeding:
Make another loaf
Enter low maintenance mode (the above 4 step process)
Refrigerating your starter slows your starter’s flour consumption and how much time you spend feeding your starter while keeping your starter active and ready to use in as little as 12 hours.
The USTA recently announced that it will go ahead and host the US Open this year from August 31st to September 13th. Some of the notable changes due to the pandemic include: no fans, fewer lead up tournaments to the US Open, no Qualifying Tournament, and a reduced doubles draw size.
Every tennis fan around the world is very happy to hear this news. However, there will forever be an asterisk to the winner of this year’s US Open. There are three leading factors for this:
No Fans. Some players like Novak Djokovic and Nick Kyrgios level of play change with the crowd. Certain players, most notably non-American players, will have a greater advantage as in most US Opens the American players are heavily favored by the crowd. This US Open is an opportunity for the USTA to innovate and really invest into a social experience for the millions of the tennis fans watching remotely. The USTA needs to make the viewing experience feel more connected than the usual TV experience.
Players are less practiced and more healthy. Usually the last grand slam of the year, many of the players enter the US Open not as fresh as the beginning of the year. This is a double edged sword because the players will have less practice in match stress situations but because of the lack of tournament match play will have less injuries. This lack of tournament play and less injuries will favor certain players and hurt others. Therefore, the tournament likely would not have led to the same result if we weren’t in a global pandemic.
Not all players will be there. The Qualifying Tournament was cancelled. The qualifiers in the tournament make the early round matches exciting because they create upsets. Upsets have huge impacts on the rest of the tournament. I do not argue that the average quality of play will change significantly without the qualifiers, but the tournament will not be the same.
To be clear, the three leading factors are largely not adjustable. I agree that the US Open must make tradeoffs to keep tennis fans, the players, and the greater public healthy. However, the USTA needs to be aware of the impact of these changes and innovate to alleviate the above impacts by adjusting the TV viewing experience. The Western & Southern Open will also happen this year before the US Open. It is a great opportunity for the USTA to test new strategies to engage fans more at home. The number of tests during the Western & Southern Open will be a great indicator of whether the USTA is thinking ahead and planning to engage viewers at home in new interesting ways.
To create my active sourdough starter, I followed one of the many sourdough starter tutorials (see here for the one I used). After following the steps for 7 days as the tutorial and many others state, I did not have a fully developed active starter. After aggregating information from a number of sources and through trial and error, I found four tips helped rapidly speed up the development of the starter:
If your kitchen is less than 70 degrees, wrap the container with your starter in a towel. Using the same principle as the blankets in your bed, wrapping your starter in a towel will maintain the heat and keep the temperature more stable.
Put your starter into the oven (turned off). This will eliminate any chance of a draft in your kitchen impacting your starter. Your oven will also hold a more stable temperature.
Feed your starter with unbleached all purpose flour. Bleached all purpose flour will work but since it has less wild yeast in it, it will take significantly longer to develop. Once you have an active starter, feeding the starter with a bleached all purpose flour is fine.
Use warm water when feeding. I found using water around 80 to 85 degrees fahrenheit worked well.
When I followed the four above tips, I saw a significant increase in growth and significantly more activity leading to a 50% faster time to an active starter.
Every competitive tennis player should learn to string a tennis racket. However, every tennis player does not necessarily need to string their own racket. Tennis players often think learning to string a tennis racket means buying a tennis stringer and stringing all of their own rackets because of the following benefits:
Financial – after the upfront cost for the stringer, you no longer need to pay for the labor for someone else to string your racket.
Fast restring turnaround time – you as the stringer have direct control over when the racket gets restrung.
More convenient – you no longer need to drop off and pick up rackets.
However, there are two other benefits often forgotten about that come with learning to string your own rackets:
Customize and experiment – as the person stringing the racket, you have the opportunity to experiment with different tensions. Instead of stringing the mains and crosses the same tension, you can experiment with tighter crosses than mains. Many argue online that stringing the crosses tighter than the mains increases the “sweet spot”. You can even go a level deeper by stringing the mains and crosses at the center of the racket at a different tension. Sure, you can ask your professional stringer to do this, but unless you have a string tension tester you cannot verify.
Evaluate stringing quality – have you ever gotten back a freshly restrung racket and broken the string in less than 15 min? If so, it is likely the person stringing the racket has “burned” the strings. When weaving the string over the crosses, if you pull through too quickly in the same spot you will wear down the strings. It can be difficult to tell on poly strings if the string was burned, but if you knew how to string your own racket, you would know why the strings broke so quickly and identify when strings were “burned”.