We're not talking aprons-and-cookie-dough domestic. That would be far too simple and pretty and thoroughly Country Living. We're talking pumice-the-toilets, clean-the-grout-with-a-toothbrush, invest-in-stock-for-Bounty-paper-towels, invent-new-recipes domestic. I made a flourless chocolate cake and started a new sourdough culture. From scratch.
I think perhaps the funk I've been in for the last 3 weeks (and the insomnia, and the obsessive-compulsive Solitaire playing) has been due to me feeling like I'm turning into the crazy goat woman. Don't get me wrong, I still love them. But apparently I was feeling a desperate need for some "normality" that didn't involve a barn. The main reason why I still support this theory is that after a few days of madly cleaning, baking, and organizing, I find myself with a work ethic. Oh hello! I've missed you!
It's either that, or the combination of Windex fumes and buck smell have gone to my head. (It's breeding season again. Huzzah.) Only 1/3 of the girls are bred - I hope, we just sent the first group of blood samples off today - so I look forward to the next 3 weeks with grim determination. Here's hoping that my theory is true, and that a little balance will keep me on the wagon!
It's either that, or the combination of Windex fumes and buck smell have gone to my head. (It's breeding season again. Huzzah.) Only 1/3 of the girls are bred - I hope, we just sent the first group of blood samples off today - so I look forward to the next 3 weeks with grim determination. Here's hoping that my theory is true, and that a little balance will keep me on the wagon!
Can you do that? Can you start a new sourdough culture from scratch?? =)
ReplyDelete"Turning into" the crazy goat lady? Um...I don't know how to break this to you... =P
Just kidding! Hooray for the end of funks!
You CAN! Most recipes recommend exposing it to the air and letting it start that way, but a) it takes forever and b) I don't *really* trust the air around here not to have something wicked floating around in it. So, I found a recipe that uses organic yogurt to "kick-start" it. It's very tasking for those of us with no patience, since it takes a couple of weeks to really mature and be capable of actually rising the bread, but the flavor's there so you can cheat after a few days and just use some starter and 1/4 tsp yeast and have delicious sourdough.
ReplyDeleteI guess I misspoke. I meant the Crazy Old Goat Lady. =P
I would like to point out that, not having a house, my domestic kick is pretty much limited to cookie dough, aprons, and buying too many spices.
ReplyDeleteBut that's okay.
At least you're a crazy goat lady! Better than just crazy. :D
UPDATE: One week is not enough time for a starter to mature. If you try to make bread with it and no added yeast, you get sourdough bricks. Or if you try to make baguettes like I did, sourdough coshes.
ReplyDeleteSourdough bricks. Aren't those usually called hardtack?
ReplyDelete