These are trying times for the traditional baker. I mean these times when the temperature is in the high nineties. Sourdough ferments very quickly in these temperatures, and there is a danger of overheating the dough. Even starter management becomes difficult, because overnight the starter ferments too much and becomes too sour, causing me to spend the next two feedings, both in the next day, trying to even things out.
But these challenges come from working with a living organism, and I wouldn't give them up for anything. It's what makes it fun, and I am grateful to my customers for understanding that variation in the bread is part of what sourdough means.
This month I'll have caraway rye in a sandwich loaf, probably a few cranberry-walnut loaves in the batard, the Country French rounds, and I'm thinking something with flax in it.
I am trying to have a few cookies, and should have a small amount of pasta.
See you on Main Street from 5-7!