This past friday night I decided to make a pate fermente so that I could bake something hopefully tasty this weekend. Well, this weekend became a bit hectic and I never got around to do anything with it. Hopefully I'll be able to bake something this week but with work and finals coming up, I might not be able to until this weekend. Is there anyway that I can store the pre-ferment or should I just toss it and start over in a few days. I took it out of the fridge last night and it's smelling very very yeasty so I'm not sure if that's a good thing or not.
I have only been baking bread on a weekly basis for 5 months. During that time I have made 2 major discoveries: 1) that a major portion of the bread making process involves the cleanup of doing same and that 2) no one ever discusses this aspect. Do you folks know things that I don't? Is there a way to make the cleanup, simpler faster? I use a wooden board to knead the dough on, but I guess I should use something else like marble to make cleanup easier. There have to be simpler, faster, easier ways to clean up but I ain't got no idea of what they are. Please advise........
I'm now on the other side of the world (for me at least) visiting family and I was so happy to bring some of my starter that lately seems to be more active than before... so I dried some and I also made a small amount of very stiff starter to take in my suitcase - so far sounds good - but... now my suitcase is lost!! I'm really wondering what to expect when/if my suitcase ever does show up. I'm having all sorts of flashes in my mind of it oozing out all over everything - yuck!! Well it will be a lesson to me for next time, that's for sure!
Do pictures automatically post twice, once as IMAGE and once with the text body, or is it just me wreaking my own personal, quiet little brand of havoc? It freaks me out every time.