When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy.
Saturday, September 25, 2010
For three days now, I've been "feeding" my "starter", as the people on the internet say. Which means, three days ago, I mixed a cup of water and a cup of flour (King Arthur unbleached bread flour, in case you were wondering, which I totally know you were) in a tupperware container:
and let the gooey mixture sit until the next day. I don't have pictures of day two, because I didn't have access to a camera. The mixture had thickened a lot, and the top was bubbly and swollen-looking. It definitely smelled yeasty and sour...like sourdough. I stirred it up a bit and poured half out. The mix was kinda clumpy. I stirred in a half cup of water and a half cup of flour and stirred. The mixture didn't smell sour any more but it was definitely yeasty.
Today is day three, and the mixture looked like it did on day two:
Day three, before feeding.
Yeasty and sour-smelling, just like day two. Lots of little bubbles pockmarking the surface. I repeated what I did yesterday:
Day three, post-feeding
The mixture is now currently more watery than pre-feeding and clumpy, like day two. I'm figuring it's gonna go like this for the next four days. Stay tuned, folks.
Coming up: Vegan experiments in custard pie