Not a lot of liveliness to my Sourdough starter these days. There was a brief period when the starter puffed up and seemed to be doing its starter-y thing, but those days are gone, and now it bubbles with a malicious sloth. I’ve now split it into two colonies of yeast. The original ambient yeast from the flour, my skin, the air, wherever, theoretically populates the original starter:

But I’ve seeded an additional starter using a little leftover Yards Brewing Company Pynk:

PYNK is a beautiful, light, effervescent ale brewed with belgian Lambic yeast and loads of fresh raspberries. The raspberries give this beer a deep pink color while the Lambic yeast makes this beer’s flavor tart and complex. Slipping some Pynk onto your tongue is like gliding into that old poodle skirt that you know you love. We don’t make this very often so if you see it, try it!! Available occasionally (on special years) – Draught Only. Alcohol by Volume varies by batch but is generally around 6%.

No idea what’ll happen with that one (or either of them, with my track record), but that’s why this is an experimental food blog. Anyway, the new location for Yards Brewing Company is under construction. It used to be a skate park. Check the photos here.