Year-old Sourdough

A year ago was a day for making 4 loaves of bread: 1 feta, olives, and spices; 1 garam masala with raisins; 2 plain. Our sourdough had still been alive. It met an ugly demise later on, and I’ve never had the heart to get another one going. Partly that’s because we always “boosted” with yeast anyway, and partly because … well, it’s a pain, and it means that you’re always having to bake bread. It was one thing, when we had family and friends to share with, and when our lives were a bit more regular but now, there’s just now way we could keep up!

As to baking, now, I’m quite enjoying the poolish method, and the results are fabulous. I’d even be tempted to say that poolish is better than sourdough. I know: heresy. But, it’s true, and it means that I can bake when I want to bake, not when some fermented blob of goo turns sullen and demands for something to be done about it.

Two more reasons I’m glad not to be at the beck and call of sourdough are that I’ve had my head deeply into writing my first chapter of the PhD, which has brought about the second reason for my not wanting bread around: I eat it.

I’m trying to get off the carbohydrate addiction, now that the draft of the chapter is turned in, but it’s a hard one to break. We’ll see how it works out, but we’re probably going to be making a lot more out of tofu and seitan, and much less in the way of bread.

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