Cannabis grower and edibles pioneer Maya Elisabeth makes the case that your sourdough starter is basically a mother plant. You feed her, she feeds you, and she carries your culture across generations. A warm love letter to two of life’s simplest pleasures, and why the things that bring the most joy always seem to get villainized.
Have you ever been stoned out of your gourd, the munchies setting in, and enjoyed a perfectly toasted piece of sourdough with salted butter and jam? It turns out these two have more in common than both being deeply satisfying and making life better in general.
Photo by NordWood Themes on Unsplash
Maybe it was Covid. Maybe it was cannabis legalization. Maybe it’s the timeless joy they both bring. But now, more than ever, sourdough and weed seem to be eternally trending topics and regular dinner-table conversations. The cultural nuances are layered and poetic, and it turns out that sourdough starters and baking bread have far more in common with growing weed than they don’t.
Before we begin, this one especially goes out to the hobby growers who may not be growing anymore. If you still have the urge to nourish something to fruition and harvest a yield that saves you money and makes you feel proud, consider picking up sourdough baking if growing weed is no longer an option.
Start at the Start: The Starter
Anybody who can make a clone can keep a sourdough starter. A starter is like a mother plant: the one that keeps your genetics and interacts with the terroir. You give to her, she gives to you. You feed her often and she feeds you often. A mutually beneficial, symbiotic relationship, and a keeper of your culture. She takes on the qualities of her environment, …
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Author: Maya Elisabeth / High Times
