When he wakes up in the morning, Anthony Egan “feeds” the sourdough starter that he uses to make bread. He does it again before he goes to bed, adding a mixture of freshly milled flour and water to keep the gooey mass fresh.
“It’s like a pet,” Egan said. “We’ve named him Dale. Why we came up with Dale I couldn’t tell you.”
A few months ago, Egan, 25, left his job as an accountant and joined the small but growing ranks of sourdough bakers to offer bread subscriptions in the Baltimore area. Customers pay a set fee — around $24 to $40 per month — and in return get a freshly made loaf of sourdough each week.
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