Baking With Bob

Today's Personal Truth comes courtesy of the word FLESHY. I have been baking and cooking a lot lately. For so long I didn't have the space to really work, but now I am in a home that has just enough room for me to get around in my wheelchair, I have slowly gotten into the rhythm of making dinner at least. I still get overwhelmed with larger occasions- a small Thanksgiving for the three of us here wiped me out for a couple of days. Still, I am so grateful to be able to patter around with the pots and pans again. I tried getting adventurous with bagels, which turned out delicious, but looked horrible. I need to try again until I get those down, but my heart set its sights on sourdough, so to sourdough I went. Or tried. It seemed so easy. Equal grams of all-purpose flour and filtered water. Keep in a loose-lidded jar and feed it the same amount daily. And at first it went according to plan...Bob, as I had named him, slowly loosened up and became bubbly and seemed on-track to becoming a tasty yeast to begin baking with, but I had started with about half of the amounts the recipe called for. Realizing I would need more starter if I was to really get into sourdough baking, the recipe mentioned how you could always double the feeding. Problem was, I doubled his feeding before the 5th day, and stalled him out. Bob went from bubbly yeasty smelling to a loose puddle that refused to rise and smelled a bit like wallpaper paste. Poor Bob. He doesn't have a fleshy body, but I still thought of him as his own little entity. Every morning I would make sure to feed and water Bob and rotated him to a clean jar afterwards. Not a pet, but definitely a lively little blob that I looked forward to playing with. So after watching him struggle I decided to start again. I mixed a new starter batch, using the proper amounts this time, and we'll see how it goes. It will still be Bob, I hope. I poured the old starter out into the garbage, but at the bottom there was still a yeasty smell, so a bit of that was drizzled on top of the new mix. Bob 2.0 Fingers crossed that this new batch bubbles up nicely and Bob will pull through his current slump. If not, I'll just have to accept it and buy a starter mix... I hope I don't though. After all, sending away for a mix means that they could send me just anybody- a Daisy, Dom or David. Bob is who I want to bake with, not some stranger, but I am patient. I will give poor Bob every chance I can to perk up before I take that step. Why do I care? Well, its not sentiment, not really. I have always wanted to be more self-sufficient. Not monitarily, but capable-wise. I can make butter from cream, know how to make jams and how to can produce. I know how to sew (somewhat- I admit following patterns is not fully in my wheelhouse), and creating my own yeast rather than depend on jars from the store fits right in there. So we will see where this goes. If I can't make a go with Bob, well, then I'll have to just work to keep someone else's starter alive and thriving. I love being able to get into the kitchen and wheeling out again with something fresh and homemade cooling on the counter. I feel more like myself again with every dinner or loaf or cookie I make. I may be handicapped, but, for once, I feel a little more handicapable. And why the name Bob? I was reading a fun novel by T. Kingfisher when I first mixed my boy up. It's called the Wizard's Guide to Defensive Baking and in it the plucky heroine (who works for her aunt's bakery) has a friend in the vat of starter they keep in the basement. Her starter's name? You won't need three guesses, but yes, his name is Bob. He's quite the character for how little he's in the story, and it's not like he talks or anything, but I fell for that odd little character and decided I needed a Bob of my own. I'm sure it sounds silly, but then again, I do tend to be a bit odd with my tastes. Mmmm... just think of the tasty ciabatta that might be in our future. C'mon Bob, we need to pull you through.