The scent wasn’t enough this evening to make me dry heave, but it wasn’t a pleasant smell in the least. It was, however, nicely aerated and a lovely, creamy color that indicates that the science of sourdough starter is chugging along on schedule. This Sunday may be too soon to bake a test loaf; by Tuesday, though, I should be ready to make my first leaven.
I continue to wonder what the hell the first person to bake naturally-leavened bread must have been thinking. This is a terribly unattractive process to the initiated. The first person to do it hadn’t the foggiest idea what the outcome would be, either. That first baker was either pretty fuggin’ hungry or pretty fuggin’ ballsy. Bit o’ both, methinks.