I have not had a starter around for a few months after the summer heat and broken air conditioner, and probably chlorine in the water killed my last one. Let alone a lot of trips. His name is Utnapishtim, only because I was reading a Western Civ paper on Gilgamesh today. It took about two weeks on the counter top, fairly cold in the kitchen. Just flour and water, fed every day. And this dough was raised in about 12 hours which is perfect. Nicely done guys. The bacteria and yeast that is. Cant wait to taste it in the morning.
***Potential Alton Brown spoilers ahead (but nothing major)***
ReplyDeleteAt the end of October, I had the lovely opportunity to go see Alton Brown's live show. While people are being seated, the large background screen shows Alton's famous belching yeast sock puppets cavorting about (with plenty of belching).
I have this sudden view of Our Gracious Host here, gleefully naming the various puppets from all manner of deep Indo-European myth....
True coincidence is when, after giving a presentation on Sumerian Literature in school, you open up your blogroll and find a post on a related subject. Now for the most important question: does Utnapishtim taste good or has a life of immortality made him tough?
ReplyDeleteNot quite immortal but I think lasting 2 full weeks before mold began to break out is pretty good. I had him for breakfast. Scraped the mold off and dried the remainder for breadcrumbs. So maybe he'll come close!
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