Your daily derp + pics of my starter
Sep. 12th, 2013 01:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stoney321So I ran out of contact lenses recently and haven't made an appointment with the eye doctor. As a result, I've been exercising without my glasses on, because that's not comfortable to me to be out in the sunshine with light blasting through my lenses. So I go on my morning jogs with sunglasses and hope I don't run into anyone I know.
I'm typically a smiling sort, so I usually have a relaxed, almost smile on my face that I turn up the wattage on when I pass a fellow jogger/dog walker. Looking ahead, I see someone turned towards me just a house or two ahead, so I crank up the smile and wave a friendly hello...
AT A YARD FLAG. Awesome. I'm offering "How to be super cool" lessons, if you're interested.
ION, here's a picture of my starter after a week, seeing as so many of you are taking the plunge/are planning on it.
#1. My crumpet dumpings (mm, sounds good!), basically the extra I scoop out of #2-3 every morning, instead of dumping it or adding it to a quick bread. This goes right into the fridge and stays there until crumpet time.
#2 I started a second batch from the first batch instead of dumping the extra (or making quick bread). I keep it tightly sealed, to see how that affects the smell. It's actually noticeably more intense than
#3 Ze original. This smells so good and yeasty, but #2 almost has an alcohol whiff to it. Hell yeah. That's just extra fermentation from being sealed up. Choose your poison. :)
Thanks again for the generous response yesterday re: Oh My Heck. I've been all fired up since then, and am diving back into my doc now. <3
I'm typically a smiling sort, so I usually have a relaxed, almost smile on my face that I turn up the wattage on when I pass a fellow jogger/dog walker. Looking ahead, I see someone turned towards me just a house or two ahead, so I crank up the smile and wave a friendly hello...
AT A YARD FLAG. Awesome. I'm offering "How to be super cool" lessons, if you're interested.
ION, here's a picture of my starter after a week, seeing as so many of you are taking the plunge/are planning on it.
#1. My crumpet dumpings (mm, sounds good!), basically the extra I scoop out of #2-3 every morning, instead of dumping it or adding it to a quick bread. This goes right into the fridge and stays there until crumpet time.
#2 I started a second batch from the first batch instead of dumping the extra (or making quick bread). I keep it tightly sealed, to see how that affects the smell. It's actually noticeably more intense than
#3 Ze original. This smells so good and yeasty, but #2 almost has an alcohol whiff to it. Hell yeah. That's just extra fermentation from being sealed up. Choose your poison. :)
Thanks again for the generous response yesterday re: Oh My Heck. I've been all fired up since then, and am diving back into my doc now. <3
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Date: 2013-09-12 06:34 pm (UTC)no subject
Date: 2013-09-12 06:38 pm (UTC)WHAT DO. Wave at flags, that's what do.
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Date: 2013-09-12 06:50 pm (UTC)Hope to start the starter this weekend but all these containers make me nervous...I have a Very Small Kitchen and almost no counter space....am I making a mistake?
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Date: 2013-09-12 06:54 pm (UTC)I am making extra, did you not pick up on that? YOU ONLY NEED ONE. I am starting a second jar of starter (#2) for my sister to have. #1 is my fridge starter for crumpets. I mean, I'm saving it ONLY TO MAKE CRUMPETS. You do not need it AT ALL. I'm just excited. :D
(And after a week or two, you would be keeping your jar in the fridge.)
no subject
Date: 2013-09-12 06:57 pm (UTC)But the crumpets sound good.
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Date: 2013-09-12 06:59 pm (UTC)Mmm, crumpets. I'm making a huge mess of them this weekend so I can dole them out during the week. (If I can manage that.) Oh, how I love bread stuffs!
Speaking of, time to check the bread dough I set out to rise!
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Date: 2013-09-12 06:50 pm (UTC)no subject
Date: 2013-09-12 06:55 pm (UTC)SO SMOOTH. I have the grace of a wildebeest.
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Date: 2013-09-12 07:29 pm (UTC)no subject
Date: 2013-09-12 08:02 pm (UTC)no subject
Date: 2013-09-12 07:01 pm (UTC)no subject
Date: 2013-09-12 07:06 pm (UTC)no subject
Date: 2013-09-12 07:47 pm (UTC)But now I have a mental image of you in your glasses and a lab coat going all Mad Scientist on your yeast babies. "Ferment, my pretties, be free!" There might be cackling.
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Date: 2013-09-12 08:03 pm (UTC)OMG, I just set two loaves to rise in their pans and realized as I was tucking their ends under that I have a ritual where I tell the bread "You are a beautiful, living thing. Grow to your full potential so I may eat you."
YEARS I have muttered this on autopilot. LOL.
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Date: 2013-09-12 09:22 pm (UTC)If you have not yet read Anthony Bourdain's "Kitchen Confidential" yet I encourage you to do so - just so you can read about the compleley insane bread baker he described in it. He's, like, the D-Day of bread guys.
When I was still training in Aikido I would sometimes have to take to the mat without classes or contacts (I am super blind, too). It was ridiculous, but I did find my attacks were more dedicated. You really have to go in whole hog when you can't tell what you're doing :)
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Date: 2013-09-12 09:49 pm (UTC)Going to the mat without contacts? Gorl, you hard core!
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Date: 2013-09-13 10:19 pm (UTC)no subject
Date: 2013-09-14 06:52 pm (UTC)