Seize the means of fermentation! ⓼⓪ Robespierre is surprised
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
at 1137h this morning STOP
the first wholemeal loaf comes to life STOP
Robespierre looks proudly at the uneven surface STOP
that resembles a Pollock painting STOP and the grain pieces constellating the finished product STOP
the aroma of the bread is stronger than usual STOP slightly sweeter almost STOP
as expected STOP the loaf grew slightly less than what i came to be used to STOP
and that seems to be due to less superficial tension STOP
that is peculiar to the type of flour STOP
inside STOP as much as it hard to see STOP the crumb is open and regular STOP
the rise is homogenous STOP without big pockets of air that might have indicated under-fermentation STOP
flavour STOP however STOP is the stand-out STOP
there is much to learn and experiment ahead STOP
i feel ready and excited STOP
for now however STOP
i am devouring my loaf STOP
may you see the sun - and yourself - rise, Robespierre STOP
