I really enjoy your descriptive writing style. That's exactly what I feel when I get to make sourdough. I typically don't bake every day (although I could) but try to keep things in perspective. I don't want to overindulge or overstuff my neighbors with sourdough either. ;) I never stick to recipes; I love my sourdough with beer & spent grain, I put cheese on top and red pepper and homemade Sauerkraut - it's my relationship with my bread and my food overall that gives me this warm and fuzzy feeling - we're alive.
The biscuit recipe was very interesting as well; I don't make biscuits very often, and I have never added that much cream of tartar! That gets the baking gears going in my head; I might have to do some math to put it in my terms and see what comes out. I deal in grams only; so -- a "quart of flour" confuses me. :) Thanks for the inspiration!
I really enjoy your descriptive writing style. That's exactly what I feel when I get to make sourdough. I typically don't bake every day (although I could) but try to keep things in perspective. I don't want to overindulge or overstuff my neighbors with sourdough either. ;) I never stick to recipes; I love my sourdough with beer & spent grain, I put cheese on top and red pepper and homemade Sauerkraut - it's my relationship with my bread and my food overall that gives me this warm and fuzzy feeling - we're alive.
The biscuit recipe was very interesting as well; I don't make biscuits very often, and I have never added that much cream of tartar! That gets the baking gears going in my head; I might have to do some math to put it in my terms and see what comes out. I deal in grams only; so -- a "quart of flour" confuses me. :) Thanks for the inspiration!