sourdough v1.0

homemade,
naturally-fermented,
risen, righteous, rustic, real,
and totally expert!
yup.
that's how i'd have to describe this tasty breadpiece i'm snacking on, neighbors.
i think i mentioned that travis brought me some starter,
carried through customs from nicaragua,
and i've been feeding it's whole wheat treats routinely,
as it bubbles and feasts and provides helpful bacillus and yeast!
anyway,
i had enough starter, to well, y'know, start somethin'-
and when you start somethin', there's gon' BE somethin'...
dudes,
it's a process,
but most of that process is waiting around for nature to take it's course.
y'know what else?
nature wins.
secret airborne invisibles activated the flour and water,
and brought the burly big action bread game to the Folk Life & Liberty Fortress,
where the proof is in the proofing, and it proves that making it at home
is good for your soul.
check the sourdough-type teleport:

right?
flour dusted, a little off of round, but the again asymmetry can be sexy, too.
the crust is good and crusty,
the tang is prominent,
the pentosans are poppin',
(if you don't know, you might need to ask somebody)
and the crumb?
well:

the crumb is pretty uniform,
and while it's crazy tasty, and moist, and chewy, and dope-
i'd like a few more crazy bubbles, just for the aesthetic upgrade of textural diversity.
i'm gonna attribute the regularity to my hurry to have hot bread,
and a shortened proof in ever-cooling evening temperatures.
uh-huh.
there's a lot of allowances that have to be made,
and also a bunch of accounting for weather and relative humidity,
and so on and so forth.
guys,
making sourdough may actually help me go with the flow a baby bit more.
that's real.
i'm sayin',
i can't completely control the environment, but i can adapt to it.
adaptability is the key, i think.
after all,
juggernauting through every day gets pretty hard on the ol' head.
and maybe that's why i'm 11x balder than i was before i turned 40.
ha.
awwwwwww.
*
four cups of flour, a cup and change of warm water, a bunch of sea salt,
a cup of that starter,
and time-
it's druid sh!t,
and it's ancient artistry,
and it's so dope.
i couldn't have done it without the starter,
and the thought that it's been all up and down the hemisphere is pretty neat.
i've got some new ideas, and some new techniques i'll need to improvise,
and revise,
and allow to surprise me....
i'm going to let experience be my teacher in this,
and i'm going to experience bread baking a whole lot more often.
-
new things are coming along,
and i'm letting them.
that's the news from the woodsly goodness;
never quiet, never soft.....