My life is now ruled by numbers. Since sourdough takes time, I have to calculate when I want to bake my bread, count backwards by the approximate time it takes to do each step: prepare the levain, autolyse the dough, bulk ferment with stretching & folding, shaping and into the bannetons and then how long to proof the loaves…do I have time to proof it warm or do I need to put it in the fridge and bake in the morning….will I have time to do in the morning or do I need to stretch that time till later…..oyyyyy….my brain hurts! This isn’t supposed to be work! It isn’t really…its something I’m loving doing so it really is fun and challenging to figure it all out.
And preparing the dough….numbers rule there too. By following the rules of the baker’s percentage, the amount of different flours to use to achieve the right flavor as well as the correct amount of water to achieve the appropriate amount of dough hydration. I feel like I’ve gone back to school…and in fact, I think I have….the baking school of Wendy!
And how many books have I borrowed from the library….I currently have 6 sitting in the kitchen right now….and have returned about an equal amount. I’m still trying to decide which if any I want to buy to keep on hand as reference books.