olespete
Member
OP
Trust No One
- Joined:
- Jun 2024
- Posts:
- 270
- From:
- Unknown
I've been treating my sourdough like a server deployment and I'm not sure it's healthy. Here's my setup:
- Feeding schedule: 12h RTO, whole wheat flour for redundancy
- Backup: dried flakes in freezer (offsite DR!)
- Monitoring: smell check, bubble activity logging
- Threat model: fruit flies, temperature fluctuation, mold
My SLA is "bread every weekend" but last week I had 4h downtime (forgot evening feed) and the starter looked sluggish. I considered fail2ban for the fruit flies. Is this normal or am I too deep?
Also my partner thinks I'm "weird" for calling it "the production environment."
airgapped, encrypted, faraday'd, still worried
svendeal
Member
Deal Sniper
- Joined:
- Jul 2024
- Posts:
- 301
- From:
- Miami, US
BRO YOU CAN GET STARTER FOR FREE FROM FRIENDS
SNAPPED IT UP from my neighbor, $0/YR ARE YOU KIDDING
My price history: store yeast $4, starter $0, ongoing flour cost $3/mo
🏃 keep your DR flakes tho, thats smart
world record: 4min Arch install
lucgone
Member
Le Baguette
- Joined:
- Jul 2024
- Posts:
- 296
- From:
- Lyon, FR
I have make sourdough since 2 years and I never think about like server lol
It is possible to do that? Yes but why mdr
Since 2 days I feed every 12h because is summer and very hot. My starter is very happy now. You worry too much I think
Bref: bread is not server, is bread. Relax brother
Vive la résistance... électrique
