Harvest time. Time for renewal, even though that renewal looks like preparation to go dormant. With the harvest comes surplus, and to preserve the surplus, we can always turn to the special bacteria and yeast that got us here. In this case the surplus is extra red cabbage slaw from ma femme; you take what you're given. It's got peppers and parsley and carrot and onion in with is, so it should make for an interesting mix.
Also, in residual #fermfest news, having taken a class on baking sourdough and slow rise breads from Shawn at Water House Foods, I'm going to try and get better at making bread. He really demystified the whole process to getting a sourdough starter; like almost everything here, the secret is "just do it." If it dies (it's going to die) just do it again. The loaves above are not sourdough, but a long double-rise french dough with that Reinheitsgebot of bread: flour, water, salt, and yeast. The flavor is wonderful, and I guess I developed enough gluten, as it has good texture, but it was too dry of a dough and didn't rise much as loaves or in the oven, and is quite dense. Still, there's nothing better than cool butter on bread still warm from the oven.
Until next time...
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