The midnight baker.

[hoveringsombrero]

Tonight when I went to give François his nightly feeding (just before midnight, so he doesn't turn into a gremlin!), I discovered that he is now fully mature! He was a fast grower, yay! Good boy, François.

So, I could move him to live in the fridge and only have to be fed once a week. But I was looking at my instructions and I cannot see how I'd have any of François left over to keep growing at the amount of him there was.

So I took a half cup of him, and added some more warm water and flour and mixed it up to make the "sponge" which is now sitting in a glass bowl "proofing" which means it has to ferment a bit more there. And then I fed François a whole cup each of warm water and flour to make him bigger and am going to leave him out at least another 24 hours to make sure he digests properly.

So this just one cup of sponge will be the test run. Once it's ready it gets added to and kneaded to make it into bread dough, and then it must rise. So I will probably not be baking the delicious bread baby of François until sometime tomorrow.

I am the guinea pig. Josh is excited at the prospect of always having fresh sourdough breads, but is a bit squicked at the process. So he wants me to eat it first and wait a day to make sure I don't die. Which is why it's a good idea to start with the small test loaf methinks.

Oh François! I am looking forward to your delicious bread babies!

Comments

[anthylorrel.livejournal.com]

I can see how he'd be squicked out. The whole idea of leaving flour and water on the counter to ferment and then making something with it and eating it does sound kind of gross. Especially in a society where yeast comes in neat little packages, and we are always being stressed to be safe with our food.