Over the holidays, I went a bit nuts with my baking. I made artisan-style sourdough loaves, and I made super soft sourdough rolls. I made cookies and pies and way more treats than was healthy.
But despite all my baking, I still struggled to keep up with my sourdough starter. I didn’t want to keep the starter in the fridge because I had lots of recipes that required an active, bubbly levain.
And then amidst the baking, I had a thought: gingerbread.