I enjoy baking for my family – especially cakes, cookies and breads. I’ve had a bread machine for years, and will periodically haul it out of the closet to bake loaves and loaves of fresh bread. (I don’t like finished bread from a machine so I just let it work up the dough, then I let it rise once more and bake it in my stone loaf pan.)
A several weeks ago, I began the process of prepping sourdough starter, and I now have a crock full of the bubbly, sweet-yeasty stuff. It’s finally at the stage that I can scoop measured portions of the goopy leaven for heavy boules of bread with holes so appealing that Swiss cheese would be envious.
I’ve also used the starter to make coffee cakes and waffles. Next, I’ll try using it to make a pie crust for quiché.
After I feed the starter, I anxiously wait a couple of hours before lifting the lid off the crock. If I’m greeted with that clean, sour smell and bubbles, if it has expanded, creeping close to the crock rim, I’m practically giddy. That means my starter is alive and well.
I keep the starter at a 100% hydration, meaning feeding it equal measures of water and flour – typically 4 ounces of each. A digital scale helps me do that because a standard measuring cup of water weighs considerable more that a cup of flour. Feeding the starter this way makes it rather thick, about the consistency and viscosity of Slime, only stickier.
I think I am more excited and gratified that I have maintained my starter for this long than any of the baked good I’ve made with it.
“A soul is but the last bubble of a long fermentation in the world.” George Santayana
This week’s word is:
Bubble
What to do:
Using “bubble” for inspiration, write 100 Words – 100 exactly – no more, no less. You can either use the word – or any form of the word – as one of your 100, or it can be implied. Include a link in your post back here, and add your story to the Mister Linky list. If you don’t have a blog, you can leave your submission in the comment section, or as a Facebook status post. Remember to keep spreading the love with supportive comments for your fellow Wordsters.
Thin spiral notebook 
I was a little baffled on how to write for this one since I wrote about a bath last week, but thankfully my friends came through and helped give me an idea that’s in tune with how I usually write for these prompts. Social commentary, lol.
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I love homemade bread, but not a fan of sourdough. I know a few families that claim to have sourdough that dates back to the 1800s sitting in their kitchen. I prefer to make parkerhouse rolls myself.
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I like pretty much any sort of bread, but am only good at baking a few varieties. I doubt my starter will survive for generations, I’ll be doing well to keep it alive the rest of the year.
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