'When you give someone a starter, what you’re really giving them is potential.'
When I set off from my Brooklyn apartment on a Saturday morning in mid-March with 19 pint containers of, New York City had been in lockdown for a week. I am, by nature, a restless person, unable to sit on the couch for more than 10 minutes without popping up to do some task from an unspooling list in my head: Check on my fruit inventory, simmer some beans, text my brother. With the onset of COVID-19, there was no clear way for me to be useful, Venmo donations and social distancing aside.
If you trace the 11-mile route I took to drop starter at doorsteps and on street corners , it would be full of switchbacks and odd loop-de-loops. Sourdough starter isn’t a particularly impressive gift—no matter how you gussy it up, it’s still a tub of beige goo. When you give someone a starter, what you’re really giving them is potential. Like the world’s gentlest pyramid scheme, sourdough starter is basically infinite, as long as you have flour and water to feed it.
As the pandemic raged on, the starters I gave out were fed, split, and given out again. Over the following weeks, the dividends began to pile in: photos of
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