Kitchen replaces darkroom as lab

The kitchen has replaced the darkroom as the laboratory where things get tested on the basis of chemistry, time and temperature. Things “develop” and through development become beautiful objects. I guess in the case of sourdough we’re really talking about biology too – feeding the starter seems a study unto itself.

This little object came out of a “test” to “learn” the effects of hydration in proportion to sourdough starter in relation to rise time. So simple. Yet so many variables at play. 100 gr flour : 50 gr water : 30 gr starter. One 2.5 hour rise. 20 min in preheated, covered cast iron at 450?F, 20 min at 375?F uncovered — looks like this:

(click photograph for larger view)

Leica R8/DMR, 100 mm Apo Macro Elmarit

What to put on this, warm, lovely 152 gram bun? Black bean, rice, mushroom, egg white vege burger, spiced with cumin and chile, bottomed with garden tomato and topped with onion and salsa.

Leica M8, 50 mm Summilux Asph

This morning’s reflections — full of gratitude!

(click photograph for larger view)

Gratitude for: life; love, family and friends; fresh food, water and shelter.

On the 17th Ann gifted me with a beautiful bowl; with which to continue exploring the “one bowl method;” on yet another aesthetic level.

Filling this beautiful bowl with Ann’s spiced pretzels, seedless grapes and almonds, this morning,
presented such a superb flavor combination in such a visually beautiful way ~ that my eyes filled with tears of joyful gratitude.

We spent that September 17th day strolling the streets of Cedarburg
and generally enjoying a day full of sights, sounds, smells, tastes and chocolate.

The next day Ann presented me with a lovely turtle amulet to mark my returning to sunlit joy.
(seen here in the bottom of the bowl after finishing today’s brunch) Lovely!

Then this past Wednesday Tanya gifted me with an hour long walk along the Menomonee River;

followed by a leisurely lunch;
and a bit of cash which allowed me to purchase a Lodge cast iron dutch oven;
in which to bake this totally successful, no-knead, sour dough bread yesterday.

M-m-m-m-m-m… Feeling so very grateful!