Makes you wonder what else we're all getting wrong, right?

My buddy Mark tried using his power stretcher in a walk-in closet last year and put a hole right through the drywall.

That "microbes doing their own slow thing" is key. A hungry starter might develop different acids and flavors than a constantly fed one. The rigid rule probably just comes from a fear of the starter dying, not from what actually makes the best bread.

My electric sharpener basically turned my good chef's knife into a bread saw. I followed a YouTube tutorial last month and spent like two hours on a cheap stone. Ngl, the first time I tried to slice a tomato after that, it went through like it was air. I felt so stupid for all the years I was just grinding my blades into nothing.

What did you even put in that third dropdown?