I'm making a sourdough starter (squeal!) She's just a little seed right now, but I've named her Adelaide...maybe that's a premature move, but hopefully it will send good vibes her way. I started with this recipe from the New York Times*. However, I decided to drive home (about 2.5 hours), so I obviously had to bring my one-day-old starter with me. After a day here, my dear Adelaide began to separate. After some e-sleuthing I found out that this liquid is called "hooch" - how appropriate, it does smell boozy - and that it is the starters' way of telling you that it needs to be fed. Whew. OK. So, The Fresh Loaf helped me out from there. I think I get to turn it into a real starter tomorrow - if it survives the drive back that is!
*I got the link to the NYT recipe from this article about pizza. It suggests that you leave out your dough for at least 24 hours. Like out, on the counter. I left mine out for a bit over 24 hours, then put it in the fridge, used some of it the next day and then froze the rest. The pizza** that I made was the. best. pizza. I've. ever. made. PERIOD. It was so good.
**I used this pizza recipe from Annie's Eats by the way - which is the wettest pizza dough ever, but very very tasty, even if you don't leave it out for a day. It may actually be mis-written; I usually end up adding a ton of flour when I'm kneading it.
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