I've been working non-stop with a brief due on Tuesday (goodbye Memorial Day Weekend
) so I haven't posted an update but I wanted to share this from last weekend. If you are anywhere near MD you know that we have been looking around for Noah because we're thinking that we might have to buy options on that whole Arc thing. In hope the weather would improve I started getting my starter together for last weekend. I was going to try the VPN instructions that Craig and Mitch thought were a good starting point but I planned to cheat just a little and throw in some starter with the IDY because the last bake with starter tasted so good. Well Friday and Saturday were a total drown-out and I promised the kids pizza, so I went to TJs. Three bags of TJ's 1lb dough went into the Kitchenaid with some starter (two tablespoons? I didn't weigh it) for less than two minutes and then sat on the counter (immediately balled into six balls ) for about four or five hours. They were baked on steel at 550/convection. I may be stupid, and my wife wasn't there to help me with the tasting, but I really thought the dough tasted much better. I could be imagining the whole thing. Anyway here are some pics:
(1) Simple kitchen setup
(2) Cherry tomato
(3) the gritty underbelly of the city
(6) pep and egg
So what do you think. Would the starter make that much of a difference? Am I imagining things? I've got to tell ya, I don't think I am. I'm sure someone had done this before. Anyway I'm moving on back to the VPN attempts, hopefully next weekend. now that the weather has gone from torrential downpour to unbearable humid.