It’s work keeping a starter alive. I just kept forgetting to feed it. I let it go for a couple of weeks and it has this funky liquid on top. They call that “hootch.” Yep. Alcohol. I poured it off, added more flour and water, and transferred to a clean container. A couple of weeks later (yesterday) and it was time to bake. Here’s the result.
Probably the prettiest bread I’ve made this far using the cast iron Dutch oven method. Do you like the lighting? It was 6:45 in the morning and I was feeling artistic – as much as one can upon waking without any coffee yet. Happy Sunday.
The Pastry Hustle 