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Creation's Cold, Slow Ferment 

January 31, 2022 

Sometimes I think the creative process is like an experimental batch of sourdough bread. 

I tried very high hydration – 80-85% - and wound up with an extremely loose and sticky dough, just beyond the consistency of batter. I could only do the first folding with a wide spoon. It would not let go of my fingers. 

There was a point where I was actually afraid of it. 

But you have to let it rest and let the chemistry of the gluten and the biology of the bacteria do its work. Let it sit and let…

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