06-03-2022, 14:48
I’m interested in the health benefits of food made using natural fermentation processes and went on a sourdough breadmaking course yesterday – was a birthday gift from a friend – lucky me! Anyone who thought the process of breadmaking was simple is mistaken! Well – it is, I guess, but the science and theory behind it is incredibly complex. The real deal is pretty amazing. The stuff you buy sliced and packaged is so far removed from what it ought it be, we really shouldn't bother. Anyway – I now have fabulous bread and a 103-year-old starter culture or mother dough to look after. It’s tradition to give it a name and she needs to be fed every couple of days. Eeeek! Hope I don’t kill her off!! Bad news naming things – one feels so responsible. I’ve decided on Venus, in keeping with her Italian heritage and in the hopes that she will rise like Botticelli’s goddess. 
"The surest sign that intelligent life exists elsewhere in the universe is that it has never tried to contact us." ~ Bill Watterson