The final post in this chapter So in my final moments of this project I look back at what I've learned, accomplished, and what hurdles I needed to jump to make it here. I learned that deviation too far from the path (ahem, pure bread flour starter) can create undesirable results, but at the same time it also has given me a basis as to why that deviation shouldn't occur and I have first hand experience if I need an answer to that question if it ever is brought up. I also re-learned how much I love fresh baked bread. It's been so long since I've had something so fresh and with the experience along the way, I've grown more confident and I've noticed that the steps, technique, and the knowledge of what to look for at certain steps in the process is something I don't have to refer to anymore (besides the measurements which I always have to double check for my own sake). Admittedly I'm not the most organized person, and it usually takes me a few attempts to ...
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Please refer to my Ted Talk for an in depth look into this week's work. As you can see, some of my starters were more active than others. I think that had to do with hydration as I had mentioned before. And texturally they were all different as well. This has been a long task, but I'm glad I've stuck with it for this long. As midway through this week I'll be actually making bread! I plan on making 2 loaves each day and trying them out on their own and with some butter. Maybe I'll expand my 'tasting' to making one of favourite and simple open faced sandwiches, sliced tomato sandwiches with some salt and pepper and I'll see how well they toast up or grill as well. Really excited to try the fruits of my labour.