Fortes fortuna adiuvat*
that’s what Fortune Elkins bade me after a round of emails and a bit of gumption on her part, ending with me getting an email from the author of the book we’re both studying, Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.
My starters were perking away when I looked at them this evening so I was quite pleased. The lavain was literally making little burps while I was snapping photos.
Fortune asked me what I was going to name these two (the rye sourdough starter and the levain) — I guess time will tell.
For the moment I’ll tell you that blogs can create some powerful support late night when you’re a tad sleep deprived and wondering what the heck the consistency of your sourdough starter is supposed to be and if you’ll fail all together due to having a very cool kitchen. But, I’m reassured, having had the support of someone much more knowledgable than I, and all is not lost yet — it’s all bubbling away, even as we speak. Thanks Fortune and Jeffrey!
* Fortune favors the brave. (Terence)
