Sourdough. I’ve mentioned it before, but, in that way that we spiral back to the same place, we deepen our understanding with each revolution, I understand sourdough, and dough in general, much better now, having practiced with it; as a potter with clay, to comprehend its texture, properties, behavior. It’s a living thing, which I knew, but now I know better. 

My sourdough starter, which I’ve been using for … how many, Ruthie? at least six years, went… well, sour. I left it for so long in the fridge, slid it to the back in recent months after keeping it thriving for years. When I remembered and pulled it forward, liquid on top was more than usual, grey, and stinky! It smelled awful. I poured it off down the drain, and rinsed a couple of times with fresh, clear water. I left half an inch of fresh cold water on top of the fairly firm sponge, let it sit for a day, rinsed again, and fed it by mixing in equal parts flour and water. For the past week, I’ve been pouring off discard, a new concept to me (the enemy of learning is the presumption of knowledge), and baking with it.

Twice I’ve made sourdough biscuits, with great success. Sourdough pizza crust was a winner, and half of that dough is in the freezer to see if it works as well later.

Tonight is sourdough focaccia.

Tomorrow is Boyz Lunch, the first of the season. It is finally warm enough to lunch outside, relaxed, without too many layers, sun-warmed flagstone patio, shade cast from the umbrella sufficient only to dim the glare of that low spring sun, not enough to put us in shadow; we will be warm with lunch in our sweatshirts and ballcaps. Spring is on its way, and how we’ll welcome it, a longlost friend, respite, color, joy.