working on a two day starter, 4-6 hour preferment dough here in about 40 minutes. i started some starter the other day with lemon and grape off of locally grown produce. pH of my water here is around 8.2-8.5, the smidge of lemon seems to give it a more stable 'life' in its first week. i've had plenty go sour beyond washing back into useable. stove is warm from pancakes this morning, so it's been rising and being fed. basically trying to just double the starter until i have enough liquid, add flour to bring it down to 60%, and throw in the salt/egg/melted butter/sugar to make sweet buns/bread for later. will post results. but for the time being, here is a 4 hour emergency pie.
100% sams HG
1% olive oil
typical 550º bake, stretched on cornmeal/KAWWW flour in a 90/10 blend, baked on a screen. sorry, no upskirts.