I love baking and cooking with my sourdough starter. Just not bread.
Over the past day and a half, I attempted to make an actual loaf of sourdough bread. Probably along the lines of a boule. In theory. Hot mess. Dense and flat. No post-oven crackling. No beautiful airy holes.
My starter is beautiful. Bubbly and resilient. The transition from starter to baked freeform loaf requires skill. And tinkering. And patience. And repeated trials in the quest to perfect. I’ll leave that to the experts. Those Cedarburg experts do an outstanding job, and I’m grateful they’re closeish.
Thank goodness for Sourdough Suprises. And brownies.
I made two batches this month. I enjoyed them both. Neither pan’s contents disappeared as quickly as last month’s Smitten Kitchen Caramel Brownies. I may try to sourdoughize those in the future. Although my favorite brownies are gooey and fudgy. My guess is the flour from the starter is fighting the fudge factor?
In the past hour, we’ve discovered that our hot water heater is about ready to explode. I thought cooking without an oven was a challenge. I’ve dirtied a good portion of our dishes today and currently have no easy means to clean them. As soon as this batch of bagels is done, I’m walking away from the kitchen for the day.
Deep breaths. A botched loaf of bread and a broken water heater. Frustrating. Not a catastrophe.