Captain is our sourdough starter, and he is older than most of the equipment in our kitchen. He has been alive for over a decade, passed from one bake to the next, never skipping a day.
The ritual is simple: discard half, add fresh flour and water, and let him wake up at room temperature. That daily feeding is what gives our loaves their gentle tang and reliable rise — no commercial yeast, no shortcuts.
People ask if it’s a lot of work. It is, a little. But Captain is the reason every loaf tastes like Gulf Bread, and that’s worth a few minutes each morning.