So sorry to have taken such a long time to write, but had a nasty little breast cancer scare that took the stuffing out of me for a bit. But, back on track and feeling fabulous, we march on !!
I decided to try something new...a preferment. Sometimes called a levain. After careful studying and numerous, unsolicited outside opinions, I became determined to try this classic French sourdough starter in my kitchen. I tried this in August. In south Florida. It involves taking equal amounts of flour and water (by weight)...mixing them together...putting a paper towel over the top of your chosen vessel...and waiting. And waiting. In a perfect universe, you should see the wild yeast in your own native habitat begin to flourish. With a loosely organized feeding schedule, you are evidently (says here in the manual) able to grow this infant starter into an enormous amount of bread capable goo. Very beautiful goo. That will produce tangy, luxurious loaves of classic French sourdough bread.
Well, let's get back to my world as I know it. August. South Florida. What I wound up with at this time of the year was a very rank smelling, gray-colored, decidedly non beautiful ooze. Read instructions. Look at picture. No match. Throw it out. Repeat process. Read instructions. Look at picture. No match. Throw it out. I did this 7 or 14 times, and the resulting ooze was the same. I had achieved consistency, at the very least. Became discouraged. Walked away from the idea until December when we get our 3 weeks of winter.
Repeat process. Read instructions. Look at picture. EUREKA !! We have success !! I am now officially growing a gorgeous, big, microbe buffet !! The wild yeast are up and at the table...it has been 6 days, which for those of you who have not read the instructions means IT'S TIME TO MAKE BREAD !! So, today we conquer a new method....or shape something, that when cool, can be trotted down to the local airstrip and used to chock that sassy little yellow Piper Cub that the neighbors have been talking about....
Talk with you in the morning, hopefully savoring a mouthful of hot, buttered sourdough toast.
Be sweet.