![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runaway levain
I made sourdough on Friday. On Thursday I already knew that my starter was especially enthusiastic that day, and the levain (the second feed, what actually goes into the bread rather than back into the jar for next time) bubbled up much more quickly than usual. This meant I made the dough at dinnertime, rather than around 9:30 or 10 like usual.
It filled the bowl and then some on Friday morning, but, as usual, deflated some when I turned it out of the bowl. After letting it rest I formed it into two loaves, which is what I usually do, and baked them a few hours later.
True to form, it expanded more than usual in the oven, too. It was light and airy and tasty, and I'm finally getting around to providing the photographic evidence.
I have no idea what was different this time. I mean, my bread usually rises pretty well (I'm well past those dense blobs from my first few tries), but the kitchen isn't as warm as it was in summer, and ambient temperature makes a difference. We'll see if it happens again. Otherwise, I'll just assume that the yeasties were as eager to exit 2020 as the rest of us.
no subject
Bread...
(Homer Simpson voice:) Breaaaaad....
no subject
I wish I could send you bread and have it still be edible when it gets to you. Two-day mail isn't what it used to be, given how the postal service has been throttled. (Also recent heavy load, of course, but even without that, they're having trouble.)
no subject
I SO hear you -- this is one of the reasons I send candy rather than cookies. Maybe next year after they shoot DeJoy into the Sun and put someone competent in the job.
no subject
Thank you for the entertaining image. Here's hoping the sun doesn't reject him!
no subject
The Sun can digest all. :D