Clementine
200-year-old French sourdough starter.
This (name changed to protect the original) girl's been around for quite awhile, though she's just joined our household. Another mouth to feed. Only once a week though, if we keep her in the refrigerator.Of course, when following the recipe for a loaf of sourdough bread I used 2 cups of starter, instead of 1 like the directions called for. Figured if one is good, then 2 will be better? Later, when the final proofing didn't rise as high as I would have hoped, the thought occurred to me that the rising power comes from the yeasts eating available flour. Less flour plus more yeast = less food for everybody. Deep thoughts. And, this Scripture popped into my head to batten things down, just in case I didn't get it: "Don't you know that a little yeast works through the whole batch of dough?" 1 Corinthians 5:6
On the bright side, the bread tasted great, especially while still warm. A moist, chewy texture with crunchy crust, melted butter, oh yeah. Also, it went very nicely at lunch today with a bowl of my (left-over) Cold Kefir Cucumber Soup, posted on the yummy food blog, Nami-Nami.
For me, it's a parable of following God's directions - his recipe for a blessed life. Going off on your own, thinking you have a better idea than your Creator, doesn't produce optimum results. Gotta keep checking that manual.
So glad you liked the kefir soup!! I was worried that most people think it sounds too weird and won't even try it. YOu've proved me wrong :)
ReplyDeleteI made some sourdough bread last night.Turned out pretty good:-)
ReplyDeleteYes, here in Hawaii we are used to a big range of ethnic choices, usually willing to try something new. Mostly Asian (aside from the usual American, Italian, French sort) though, and it's true not very often Estonian. Probably most Hawaiians haven't a clue where Estonia is.
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