I first cultivated my rambunctious ‘starter’ culture years ago, and it’s still going strong. I haven’t named it until now, but I think I’ve just hit on the perfect appellation for this happy and healthy little creature; I’ll call it Baby.
This is hardly an original thought, now that I think about it. My family and friends have teased me about my ‘bread babies’ for a few years. I can see why; both are soft and squishy, smell delightful, and are ever so satisfying to nurture. Both babies and Baby like to be touched and need to stretch, and grow especially well when tucked up in a cozy warm place for frequent naps. Both have within them innate qualities; given the right conditions and enough tender loving care, both turn out more wonderful than the mama or the baker can really take credit for…
When my children were in high school and my house was full of my little dayhome children, I baked 2 loaves a day. At lunch hour, the house seemed to fill up with teenagers who obligingly devoured homemade sourdough bread, helped heartily by the half dozen cute little people who populated it all day with me. Those were the days…
Sourdough baking is an addictive behaviour, as many will attest. I once saw a man’s twitter account introduction in which he described himself as a ‘pathological sourdough baker’. I could write an entire blog on the subject; many enthusiasts do. But I’ll stick to an occasional post here and there on the topic of my wild-yeasty friends and their exploits.
Again, this is another sweet and simple thing that enriches my life every day, including now, during the pandemic. It makes me happy; making it, seeing it grow, baking it, eating it, and sharing it.