Wonderful essay-- I, too, have a habit of finding habits. A very regular, weekend bread routine feels good to me and keeps me fed and nourished, but sometimes I find it means I explore less and experiment less with my doughs. So somehow, without really meaning to, I have settled into this broader bread routine that goes a little something like... a few weeks of just a regular, variety of whole wheats loaf, and then every third or fourth week I get an extra burst of energy and try something new--sometimes sourdough crackers, sometimes inclusions, sometimes new flours, and sometimes, like last week, a marbled loaf!
I'm so glad to read this! I am, theoretically, a responsible person. Except when it comes to sourdough starter. Willy nilly is the best I can do. Why does it go to the back of fridge so easily? So I repeatedly get starter from kind friends.
I made sourdough tortillas by combining recipes from King Arthur Baking (not sourdough) and Little Spoon Farm (which was sourdough) and left the dough fermenting for about 6 h. I know what I would change next time.
Wonderful essay-- I, too, have a habit of finding habits. A very regular, weekend bread routine feels good to me and keeps me fed and nourished, but sometimes I find it means I explore less and experiment less with my doughs. So somehow, without really meaning to, I have settled into this broader bread routine that goes a little something like... a few weeks of just a regular, variety of whole wheats loaf, and then every third or fourth week I get an extra burst of energy and try something new--sometimes sourdough crackers, sometimes inclusions, sometimes new flours, and sometimes, like last week, a marbled loaf!
Here’s to routines and to irregularity! Thanks for sharing Monica!
I'm so glad to read this! I am, theoretically, a responsible person. Except when it comes to sourdough starter. Willy nilly is the best I can do. Why does it go to the back of fridge so easily? So I repeatedly get starter from kind friends.
My baking has no rhythm that I am aware of. I bake when I feel like it and now I have flour tortillas because I felt like them on Friday.
Good to hear! What recipe did you use for the tortillas? I’ve been wanting to try Lisa Donovan’s from the New York Times.
I made sourdough tortillas by combining recipes from King Arthur Baking (not sourdough) and Little Spoon Farm (which was sourdough) and left the dough fermenting for about 6 h. I know what I would change next time.