Pictureed is a recent sourdough loaf and some focaccia I made with Bernice
I work in a restaurant and I have been keeping my starter Bernice alive for almost 2 and a half years. It was a project where I started to take the first steps into baking and I got deep into it. I would make at least 2 leaves a week and make other kinds of bread also. I have run many specials and things with my bread whenever I can. Today, I came back to work after I had my weekend, and it turns out my boss just threw it away. He said he didn't know what it was, even though he knew I had been working on it for so long. He knew everything I had, even had him do a feeding or two for me in the past, and he just threw it in the trash. He then said it's not a big deal and to just get over it, but I'm pretty irate about it.
by blw_22
15 Comments
RIP bernice
Weird for a chef not to know what a starter is.
I’d be devastated. Sorry for your loss 😅
Rip
It was labeled and dated?
Sounds like you need to find a new restaurant to work at.
Is the death penalty still legal in your country? Otherwise you could make arrangements if you know what I mean. Wink wink. RIP Berny girl
I know I know, Captain Hindsight here, but also a good reminder for others:
Make a backup!
It takes zero effort to dry some of your starter and put it in a bag. You can keep it that way indefinitely
ohh wow that loaf looks phenomenal🙏🏽
Sounds like your boss wants to get into bed with a bread vendor or have no more specials at a bargain. His loss.
Meh. It takes 4-5 days to make a new one. I understand a sentimental attachment but nbd.
Sounds to me like he did you a favor. You get to find a better place to work at.
Regarding the starter loss, not the end of the world, I would try get some from a friend or so
Did you not keep any discard? I’d try to use that as Bernice 2.0
Was it clearly labeled and in its designated zone? My condolences 💐
As covered before, what a tosser your boss. He just didn’t care.Quite a let down if the boss in that type of industry doesn’t grasp, or wants to grasp, the concept.
Time to find a new spot that understands the advantage of wild ferment fresh bread. The best of luck, doubt if the current boss will fathom his los.
That sucks, you put a lot of effort in.
On top of the other comments – when I lose mine nowadays, for whatever reason, I ask someone to share theirs – there is this one baker that even smiles and chats with me when I ask him. Maybe turn this into an opportunity to meet people? There are a lot of groups on Facebook for this purpose, too.