"Soft-Focus" Starter
My starter continues to bubble quietly away. I have moved it under this lamp in the hopes that it will up the heat somewhat. Since it IS bubbling, I know that the yeast is at least working a little. I guess the "starter" flavors will not develop as quickly, but I think it will work out fine.
And it isn't pink, which is also good.
Oh yeah, I left the macro on from an earlier shot, which is why it's blurry. Sorry about that.
3 comments:
Hey J and M......
1) I've decided to start a blog of my own, 'cause I miss you both too much and reading your blogs makes me feel like I'm still involved in your lives.
2) J....I have been baking alot lately too, and I would like to issue a "baguette challenge". I am frustrated by the dry, inferior baguettes available at Weggies, and I would like to master at least that one bread so that I can die satisfied with by baguette if nothing else. Are you game?
Well, baguettes may be a ways off for me. When you see the sorry, sorry pile of dough that was waiting for me this morning (and collapsed when I touched it (yay, overproofing)), you will understand. I view the baguette as my white whale and I WILL HAVE MY REVENGE!!!, I mean, I will someday figure out how to make it. However, I will most definitely eat any baguettes that you make. Also, I look forward to reading your blog. Go D!
So, yeah, I'm game. Let's rock.
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