Possible captions:
- “I don’t know what happened doc. I was sitting there eating my oatmeal, then I sneezed…”
- “This is your brain on flour.”
The sourdough starter. Yum.
Well, not the starter itself- rather, what you can do with such a starter. This one is in its third day. They are usually ready after day 4 and this one looks to be right on schedule. Including the lovely smell of fermenting apples or fruit.
This one started life as 2 parts water, 1 part rye flour, 1 part white flour. No yeast. They just seem to invite themselves after a day or so. The rye flour is supposed to be good for developing yeast. After a day, I add 1 part white flour and 1 part water. Did the same thing tonight. I’ll do it again tomorrow. And the next day, I’ll bake.
But that will be another post.