Amy wrote:
How big is your brotform? If it's 10" it might work.
That sounds so NSFW, taken out of context.
So,
1) I have had a sourdough going for around 4 years now. They are really easy to keep going, and very forgiving of neglect. You just need to make something every 3-4 weeks, or at least split the starter that often.
2) Tartine bakery ... thank gods for the lines! Otherwise I'd weigh more than I do. #1? Cheese gougeres. Oh. My. Gosh. But they have a line around the corner from the bakery, at least 6 hours a day.