Please help me, I have yet another obsession,
Greeting, I'm Jack. Nice to meet you all. I'm a chef from Rhode Island, and have recently become overwhelmed by an urge to make my own fresh delicious breads. Although I have had my share of brushes with the baking world in days past, I never really took the time to learn about this segment of the culinary world. I did however learn to make my own sweet delicious homebrewed beer. Well, beer and bread share many things in common, and it was only a matter of time until I felt the need to conquer this beast which is bread making. Hey, its fun growing and nurturing yeast.
I love sourdoughs. I had read "Kitchen Confidential"-Anthony Bourdain, and recalled the chapter where Adam Last-Name-Unknown called in for someone to "Feed the Bitch", or kindle the restraunt's giant starter. My first step was obvious. I had to have my own starter. So I went and mixed some whole wheat flour and water. I let it sit. I doubled it. I moved it to every corner of the house including my bedroom. I threw some down the drain and refreshed it. I saw "hooch" form on top. I saw bubbles and I also saw things do nothing for 24 hours. I was baffled. This thing was not easy to get going. One night I came home to find it exploding with activity, and triple its size. I fed it. The next day, it barely burped. Eventually I just left it at 62f on the kitchen counter, and fed it once daily. Now its alive. Slowly and steadily it eats it eats its flour. I named it Flour Baby after the sack of flour I was made to carry around for 3 days as part of some highschool home economics thing.
I'm just a mad kitchen scientist, and hope to have some fun with this. I have some ideas that I will post in other topics.