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@MThaastrup @infonauten @YongSun
Det er jo egentlig et sympatist nok projekt, det har du ret i, det er måske bare fordi vi er en bunke outcasts her for hvem fodbold repræsenterer al den normalitet vi blev ekskluderede eller ekskluderede os selv fra i sin tid 
Egentlig har jeg det fint med fodbold som sport, men jeg ejer bare ikke en fodboldtrøje.
The only problem I have with this kind of baking is that it's really best suited to a household where you bake at LEAST once a week but preferably more.
Like, back when bread was the main staple food in most households it would've been fine, but I struggle to keep my sourdough healthy and tasty as the months pass.
But when civilization crumbles I'll be ready!
@hemlockcookie Apple cider vinegar is literally the easiest hobby you can have, but I do understand that it takes at the very least headspace, so I am sympathetic to your struggles
When you brew stuff, all sorts of stuff will collect at the bottom om the brewing vessel. Old dead yeast, microscopic pieces of fruit and other ingredients, live but dormant yeast cultures, and so on.
Typically, at least for cider, you leave the stuff to fall to the bottom - clearing the wine - for some months before bottling. So when you've bottled stuff you end up with this yeasty and funky sludge which makes for a fine bread starter.
Or so @pms tells me I forgot to test it out this time, bottled my summer cider some weeks back.
Damn right I am a nerd, loud and proud 
I don't know how it works, but yeah sure the sugar would probably help. I think you can probably do the same with any organic fruit. Some people - and by some people I mean @pms - also bake bread using the yeast and other assorted funkyness left over after bottling cider. Haven't tried it, but it sounds pretty cool!
I don't have as much energy for this sort of thing lately, or maybe I am just channeling it into other pursuits, but when I get some of it back (I will, shutup) I'll start up with baking again.
A long time ago you asked me about vinegar, btw - let me know if you still want some mother to start your own
@hemlockcookie it's just an old way to start a sourdough, I read about it in a Roman cookbook and thought it was super cool.
Like, fruit contains a lot of yeast and enzymes, and apparently an old Roman method was to use millet flour, water, and a small pouch with the skins from crushed grapes.
So it's just because I am a Rome-a-boo, yknow.
Anyway, whichever way you start your sourdough the process should be identical 
When I still baked using sourdough, I had a pretty big starter always in the refrigerator. On the day where I'd bake, I would take the starter out and feed it - leave it a room temperature - and then once it was very active I'd scoop up a large portion of it and bake with it.
I'd wait until it was active and bubbly enough to float in water. Feed the remainder, put if back in the fridge.
But - everyone does it differently, I am sure. My process was entirely self-invented and based on a super active sourdough I started on grape skins. I baked weekly for 2-3 years and then had enough and just quit 
@MThaastrup @asgeraabenhus @mosgaard @mjj @holsta det var ret irriterende at sætte op, lidt lang ventetid, men det virker godt når det er oppe.
Jeg havde egentligt tænkt mig at bruge hetzner nextcloud fordi det er billigere, men der skulle man have sin egen collabora (libreoffice online) server ved siden af og ain't nobody got time for that.
Hvis det volder dig problemer så sig til, hjælper gerne.
@MThaastrup @asgeraabenhus @mosgaard @mjj @holsta jeg lavede et deepmdive den seneste uge på cloud + office, og endte med at det bedste for mig var IONOS managed nextcloud med integreret office.
Hvis man kan leve med mindre plads - jeg bruger en del plads til backup - så er der mange andre muligheder, vi diskuterede en del af dem på feddit.dk's teknologi-community, hvis det er interessant.