Trying Something New
Mostly, it seemed complicated. Daunting. Tedious. Many steps required, in a certain order, over several days. Specific tools, too, must be used. And the terminology? There was a whole new language to be learned. Then, of course, dolloped on top of all that, was a high chance of failure.
Still, I was interested, curious. But still, I was mostly afraid. My textbook/cookbook sat unopened, my tools remained on the shelf, the flour expired.
A gentle push is what I needed. A reason to, that was stronger than my reasons not to. It came one weekend last month in a string of text messages with a long-distance friend who also had curious interest swirled with knocking trepidation. Within minutes, in an unexpected surge of bravery, we agreed to embark on a sourdough bread making journey, together, starting immediately. We’d begin by taking classes, we decided, and along the way, we’d share the process, share photos, compare notes. We’d prop each other up or cheer each other’s successes, whichever was needed. Deep breath. We were doing it. Before we could change our minds, we held hands and flung ourselves over the edge.
I signed up for Ashley’s upcoming Basic Sourdough class. My friend signed up for a class dedicated to learning and making rye sourdough. We checked out library cookbooks, ordered the tools we didn’t yet have, bought the flour. My friend made her own starter; I bought and rehydrated Willa. Our sourdough speak is coming along.
If all goes well, I’ll be pulling my first-ever loaves of sourdough bread out of the oven today. Today! And while the journey is just beginning, and I still have my training wheels on, I can say, it’s been delightful in an imperfect, beginner’s sort of way. I’m still nervous. Still wobbly. But having a living thing to tend to everyday has been more fun than I expected. When I’m in the kitchen, weighing and stirring flour and water into my sourdough starter and my husband asks what I’m doing, I reply, “Feeding Willa,” like it’s no big thing (I love that she has a name). A few weeks from now, perhaps I’ll go from feeding Willa to two finished loaves like it’s no big thing.
Here’s to trying something new.
P.S. The bread you see up there? Not sourdough. It’s artisan bread, which I’ve made on and off for a few years and found to be a fun precursor to learning sourdough. If you’re new to artisan style bread baking, it’s a good place to start. (And here’s a good book to get you started.)
