But I'm beginning to feel a little like Seymour Krelborn in "Little Shop of Horrors."
Every day I give the sourdough starter a little water to drink and a little flour to eat ...
... and it grows.
Because I decided four days ago not to throw away the surplus every time I feed the starter, our kitchen is now being overrun by baked goods.
First eight large sandwich rolls. Then two loaves of cinnamon bread. Now a dozen 14-inch garlic oregano breadsticks.
Or is that Bread Schticks!
Tomorrow I'm forming the extra into a ball and putting it in a bowl in the refrigerator for 24 hours to rise very, very slowly. I need a break!
I'm beginning to remember why I got stir crazy the last time I worked to wake the sleeping the sourdough starter.
Here's what I added to the basic sponge today:
3 cups all purpose flour
1 tsp instant yeast
1 tsp salt
1 Tbs olive oil
1 Tbs dried oregano
1 tsp garlic powder
2 large cloves fresh garlic, peeled and pressed
The starter seems to be taking over the leavening process. Tomorrow's loaves will be made without any added powdered yeast.
I have no energy for a detailed explanation of the process this time.
Just: mix it, knead it, put it in a greased bowl, let it rise, punch it down, let it rest, cut it into 12ths, roll these into logs then twist and stretch, place them on two baking sheets sprinkled with cornmeal, let them rise, bake at 400F for about 15 minutes switching top and bottom sheets midway through, cool on a rack. Eat!
This turned out really well. As have the other improvised bread recipes.
Tomorrow I'll post about the book, "Ratio," that's provided the knowledge and therefore the courage to become an experimental baker.