dejadrew

I think. Hopefully. Maybe. Give it an hour to cool and I'll find out for sure. 
 

There's something weirdly primally satisfying about making bread. I took various powders and water and I turned it into FOOD. 
 

There's also something oddly personal about cooking with live organisms. I wonder how vegans square themselves with bread? Because bread is unquestionably a living thing when it's being made. You have to feed it, take care of it. And then you take a colony of live breeding animals that you've been nurturing for hours and SACRIFICE IT UPON AN ALTAR OF FLAME. 
 

Sourdough has gotta be even moreso, I mean, from what I can tell jars of sourdough starter are basically pets. People name them and take care of them for years.
 

This recipe used active dry yeast, not sourdough starter, so it was a shorter term commitment, around 18 hours all together, I think. Still though. I was feeding this thing and checking on it and keeping it warm. I was far more aware of the fact that I'm raising and consuming life than I ever have been while cooking meat. It was odd and interesting. 
 

Well, in another hour I suppose I'll find out if my colony of several thousand very tiny very temporary pets died in vain. Fingers crossed.