A lighter side of baking.
Yesterday I was going to test some new French flour, the night before I prepared my levain. Upon awaken, I checked my levain and it was full of small bubbles somewhat like beer foam, so without thinking I added a spoonful of starter to hasten the development, added it to my flour and water, allowed it to autolyse for an hour, then added my salt and proceeded to S&F every 30 minutes for the first 2hrs of bulk fermentation. Slowly I noticed my dough was becoming slack and slacker and full of larger bubbles. Finally it dawned on me, that instead of bread dough, I had just created a kilo plus of fresh levain. So, I covered it for it to fully develop. So do you have any idea, of what I'm doing now? You got it, I'm testing my new French flour! I hope some of you, have moments of idiocy you would like to share, please. I can not be alone in this behavior, I hope.