Gee, it almost looks like bread in this shot!
You can see there are no air holes. That's because there was no living yeast left by the time I got through with it. I am sorry.
You could leave it whole and use it as a discus. It is quite heavy.
Of course it would make the perfect classic bookend. I think these babies could hold up Webster's and Roget's.
Or make it a pair of bookends. It looks kind of "kool kitsch", don't you think?
I could throw them in the pool to use for diving toys.
I could put them in the suet feeder and watch it drive the squirrels mad.
They would make good chocks for a trailer or an old car you have sitting around.
There are SO many things you can do with these, so you see it wasn't a complete waste of time and flour. The only thing you can't do is eat it. And I have learned something...how to kill yeast. I put the starter in a metal bowl - a big NO-NO! The only other way I know to kill yeast is to heat it over 100°. I've started my next starter in a plastic bowl. Hopefully the next pictures I have will be of edible bread.
The very first "starter" I experienced was back when I made a bust out of papier mache last winter. I put the flour and water solution that was leftover in a container on the counter and forgot about it. I was saving it in case I would need to touch up my project. Within a couple days it was bursting out of the container. It was not usable of course since it had newsprint and all kinds of other 'ickies' in it. But I didn't even know that was sourdough!
For those of you who are feeling adventurous and want to try making sourdough, it's really very simple. Just mix up 1-1/2 cups of warm water with 1-1/2 cups of flour. You don't even have to measure it exactly. Put a piece of cheesecloth over the top so that it can breath. Set it someplace warm for it to grow. Yeast is everywhere. It will take a couple of days before you start to see it foaming and the bubbles forming. If you've ever proofed yeast, you'll know it's growing both by the look and the aroma. Once it's ready, you make your bread using the sponge method. If you don't know how, just 'google' it. Be sure to save some starter for the next round. Sourdough starter can last for centuries. Maybe I can get one to last long enough to get a loaf of bread out of it!