In addition to video editing, cooking, and reading, I’ve been spending a good amount of my free time now studying sourdough and understanding how different recipes work. A few fun facts I’ve learned about making bread from a starter: it tends to be a bit more forgiving than dry active/fresh yeast, it doesn’t “rise” doubly the way commercial yeast does, and it also seems to develop more of a… “personality.” That last part can be a good or a bad thing depending on who you ask, but the die-hard bread makers will say it’s definitely a good thing. This is when cooking truly is a science, when everyone starts taking out their scales, instant read thermometers, and setting timers down to the last minute to keep track of proper, exact proofing and hydration. I’m not completely into that level of exact science (I’m also at a disadvantage now, in this very moment, because even if I wanted to be, I am not currently in possession of a scale), but this whole process is so fascinating. It’s also been interesting to see this domestic science side via our Breadheads Slack channel of a number of my fellow colleagues, who are engineers, data scientists, and statisticians by profession.
Sourdough is an art and a science. I’ve already appreciated the art, but I am still navigating the science, especially reading recipes written by these maniacally exact chefs (where everything has a gram measurement and a temperature, even the flour you use!).