A few days ago, I read some people actually named their sourdough starters like pets, giving those a pet name. That’s quite interesting idea, so I gave it a thought.
I was thinking “No. 2” might be a nice name since it’s my second starter, a reboot project, reboot #2. Or something like “No. 2.382371284” since the starters should contain lots of lives in it as a whole.
Unfortunately, it didn’t work out, the dough didn’t rise even those the baking results looks okay:
I knew the dough wasn’t successful, but decided to bake it anywher. It looked fine, but ended up being in a rice dish as dumplings, because the crumb basically was just a huge of dough, no air bubbles whatsoever.
About a week ago, it’s so lively:
Bubbles and gluten were formed everywhere, before I put it on hold by transfering to fridge. I prbably killed the young starter and it’s now gone for sure, and forever gone.
They said third time’s the charm, rebooting failed twice, but I ain’t going to try one more time, I won’t and I can’t. Unfortunately, but it’s the reality.
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.