Not so Glorious Bread

So in the day to day business and most recent bout of craziness in my life I accidentally forgot about my poor sour dough starter and it got moldy. Really Really moldy. Ich!

I can only learn from this; mostly that I should follow through with projects involving living critters (aka yeast), and that next time I will start the starter with whole wheat flour, and feed it fresh flour, not the stale yucky stuff I forgot I had.

Next on my agenda? Probably planning out a scrumptious Thanksgiving meal for my lovely family. We keep it more or less traditional with the roast turkey, stuffing, mashed potatoes, and all that good stuff, and then we like to throw in something different every once in a while for good measure. We shall see!

Bread, Glorious Bread

Bread is yummy. I like to buy the fresh baked bread from the overstocked section of the local large grocery's bakery, and they are fabulous. I've eaten the best brown bread and butter on a pilgrimage to Ireland. (Granted Irish butter is amazing and would no doubt make cardboard palatable.) But what about making my own bread?

I decided to start a sourdough starter, so that I'd be able to make bread (or pancakes, biscuits, etc...) anytime I wanted to. It will be like having my very own, micro-organism filled, pet. An active starter needs to be fed on a regular basis; twice a day or you can keep it in the fridge once it is well established and only feed it once a week. Joy says you can keep an established starter in the freezer as long as you let it relax in the fridge for 24 hours before making it into a sponge. Sounds good to me!

So after reading through more than a few helpful websites, and Joy of course, I mixed up about 1/2 cup of (AP white) flour with 1/4 cup water and let it sit on the counter overnight. No activity as yet, but I'm hopeful.

So my starter will sit until tonight and I will see if it is good to go!