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