I haven't had a lot of time for baking and cooking, as I've been setting up my server (including this blog).

I went to the Alameda County Serv-Safe class. I sat through the class, and met some interesting people in the process (including, sorta, a chef at Oliveto). I took the test. I'll find out in three weeks if I passed.

I've been feeding the sourdough started on a 24 hour cycle for the last week, and it is starting to smell a bit... uh... different. Not 'off' per se, but not the same. I can't tell if it is just much stronger (as I usually have it in the fridge, and feed weekly) or what. If this next loaf tastes horribly off, I'll know to discard it all. That would make me sad, as I've had this starter almost a year now.

I'm leaving for Boston on Sunday, and I have a party to go to tomorrow evening. I've started a sourdough and a poolish. The poolish will probably go to a party bread of some sort, and some sourdough loaves may accompany me to Boston.

• Sourdough firm starter: 5oz flour, 4oz barm, 2-3/8 water
• Poolish: 12-5/8 flour, 1/4tsp yeast, 13-5/8 water

posted: Fri, 27 Oct 2006 00:00 | permanent link to this entry