Some things in the world are very reassuring. Listening to news is not one of these…. But if you need reassuring that the world is carrying on in the way that the world needs to, work with yeast.
Over the weekend I restarted my starters, since the season has come to have my little warming tank set up to help the yeasties be happy. There’s always a moment when you are mixing flour and water together and you think: this will never work. Afterall, mixing flour and water together got the whole matzot thing going.
But of course, what separates sourdough from matza is one simple thing that we all have (at least when we’re not fleeing from our captors!) – TIME.
So the first day – no reaction in the two containers. One is rye starter and the other a stiff levain.
Day two – not much reaction there. Doubt creeps in
Day three – BIG reaction. Doubled and bubbly and showing just how much a player yeast really is.
After last night’s feed, both containers were already as big and bubbly this morning as they were the night before.
So – guess it’s time to make some bread. Yes I know one could wait a few more days. The quasi-newenglander in me says it’s just wrong to throw away starter when you could make bread from part of it while feeding the rest.