want to do this.”
Patrice clears her throat. Again. I hear her sip some liquid and swallow. “Of course, that’s your choice, Ms. McNamara. I do want tomention, though, Mr. Scott was very complimentary of you and”—papers shuffle—“Wild Rise. And I haven’t yet told you about one of the rather large changes to the upcoming season, which you would be featured on, should you agree.”
“Which is?”
“The ten-thousand-dollar prize. If you win. If you don’t, it’s donated to a charity of Mr. Scott’s choice.” She pauses. “I don’t suppose you could find a use for that kind of money.”
I swallow. “I’ll look at the information.”
“That’s all I ask.”
I doubt that .
Patrice solicits the answers to a few more questions and promises I’ll find all I need to know in my e-mail box by the close of business today.
“Sorry I took so long,” Gretchen says, two canvas produce bags draped over her shoulder. “There was an accident on Baxter. What’s going on?”
I toss the phone at her, still working to comprehend the five-minute call. “You’re fired.”
Wild Yeast Starter
L IESL’S NOTES :
Warmth is vitally important for proper yeast development; it may be difficult to grow a starter during colder months.
The formula below utilizes observation and some approximation along with its precise measurements. Because wild yeast are living organisms and the other variables—temperature, time, flour, water—also change even from day to day, culturing a starter is far from an exact science. There is often much trial and even more error. Don’t be surprised if a first or second attempt fails. The success, however, is well worth the effort.
I NGREDIENTS :
water (in all instances, the temperature should be approximately 85 degrees Fahrenheit or feel neutral to the touch)
rye flour
white all-purpose or bread flour
E QUIPMENT :
kitchen scale (optional but recommended)
1-quart (or larger) glass jar or bowl with lid (or plastic wrap to cover)
spatula or dough scraper
instant-read thermometer (optional but recommended)
wooden spoon
transparent tape
permanent marker
D AY O NE , M ORNING
Add 100 grams water (1 cup), 50 grams rye flour (⅜ cup), and 50 grams white flour (⅜ cup) to a clean, dry jar. Mix thoroughly and then scrape the sides of the jar or bowl with the spatula or dough scraper to make the culture level easier to see. Use a piece of transparent tape and marker to indicate the culture’s level.
Cover and leave the culture in a warm area for 24 hours, ideally around 80 degrees Fahrenheit. If using a screw-on or snap-on lid, do not tighten; allow it to rest loosely on the jar to allow gases to escape.
D AY T WO , M ORNING
Inspect the jar to see if the culture has risen or if there are bubbles. (If neither is present, allow the culture to rest for another 12 hours.) Discard 75 grams of the culture (approximately ⅓ cup).Add 75 grams water (⅓ cup), 25 grams rye flour (5 teaspoons), and 50 grams white flour (⅓ cup). Again mix well, scrape the sides of the jar, and record the level with tape and marker.
D AY T WO , E VENING
( AS CLOSE TO 12 HOURS LATER AS POSSIBLE )
Repeat steps from Day Two, Morning.
D AY T HREE , M ORNING
Repeat steps from Day Two, Morning. The culture may appear unresponsive, but continue anyway.
D AY T HREE , E VENING — AND EVERY 12 HOURS
THERE AFTER
Repeat steps from Day Two, Morning. The culture should become livelier with each feeding. When the culture doubles in volume over a 12-hour period and is quite bubbly, begin feeding with a mixture of 75 grams culture (⅓ cup), 75 grams water (⅓ cup), and 75 grams white flour (⅓ cup plus 5 teaspoons); this can take 7 to 10 days. (When the culture doubles itself in 8 hours or less, it is ready to use as a starter; however, do not refrigerate until after at least one full week of feedings.)
S TORING THE S TARTER
Since a starter is comprised of living organisms, it needs to be fed regularly or
Patrice clears her throat. Again. I hear her sip some liquid and swallow. “Of course, that’s your choice, Ms. McNamara. I do want tomention, though, Mr. Scott was very complimentary of you and”—papers shuffle—“Wild Rise. And I haven’t yet told you about one of the rather large changes to the upcoming season, which you would be featured on, should you agree.”
“Which is?”
“The ten-thousand-dollar prize. If you win. If you don’t, it’s donated to a charity of Mr. Scott’s choice.” She pauses. “I don’t suppose you could find a use for that kind of money.”
I swallow. “I’ll look at the information.”
“That’s all I ask.”
I doubt that .
Patrice solicits the answers to a few more questions and promises I’ll find all I need to know in my e-mail box by the close of business today.
“Sorry I took so long,” Gretchen says, two canvas produce bags draped over her shoulder. “There was an accident on Baxter. What’s going on?”
I toss the phone at her, still working to comprehend the five-minute call. “You’re fired.”
Wild Yeast Starter
L IESL’S NOTES :
Warmth is vitally important for proper yeast development; it may be difficult to grow a starter during colder months.
The formula below utilizes observation and some approximation along with its precise measurements. Because wild yeast are living organisms and the other variables—temperature, time, flour, water—also change even from day to day, culturing a starter is far from an exact science. There is often much trial and even more error. Don’t be surprised if a first or second attempt fails. The success, however, is well worth the effort.
I NGREDIENTS :
water (in all instances, the temperature should be approximately 85 degrees Fahrenheit or feel neutral to the touch)
rye flour
white all-purpose or bread flour
E QUIPMENT :
kitchen scale (optional but recommended)
1-quart (or larger) glass jar or bowl with lid (or plastic wrap to cover)
spatula or dough scraper
instant-read thermometer (optional but recommended)
wooden spoon
transparent tape
permanent marker
D AY O NE , M ORNING
Add 100 grams water (1 cup), 50 grams rye flour (⅜ cup), and 50 grams white flour (⅜ cup) to a clean, dry jar. Mix thoroughly and then scrape the sides of the jar or bowl with the spatula or dough scraper to make the culture level easier to see. Use a piece of transparent tape and marker to indicate the culture’s level.
Cover and leave the culture in a warm area for 24 hours, ideally around 80 degrees Fahrenheit. If using a screw-on or snap-on lid, do not tighten; allow it to rest loosely on the jar to allow gases to escape.
D AY T WO , M ORNING
Inspect the jar to see if the culture has risen or if there are bubbles. (If neither is present, allow the culture to rest for another 12 hours.) Discard 75 grams of the culture (approximately ⅓ cup).Add 75 grams water (⅓ cup), 25 grams rye flour (5 teaspoons), and 50 grams white flour (⅓ cup). Again mix well, scrape the sides of the jar, and record the level with tape and marker.
D AY T WO , E VENING
( AS CLOSE TO 12 HOURS LATER AS POSSIBLE )
Repeat steps from Day Two, Morning.
D AY T HREE , M ORNING
Repeat steps from Day Two, Morning. The culture may appear unresponsive, but continue anyway.
D AY T HREE , E VENING — AND EVERY 12 HOURS
THERE AFTER
Repeat steps from Day Two, Morning. The culture should become livelier with each feeding. When the culture doubles in volume over a 12-hour period and is quite bubbly, begin feeding with a mixture of 75 grams culture (⅓ cup), 75 grams water (⅓ cup), and 75 grams white flour (⅓ cup plus 5 teaspoons); this can take 7 to 10 days. (When the culture doubles itself in 8 hours or less, it is ready to use as a starter; however, do not refrigerate until after at least one full week of feedings.)
S TORING THE S TARTER
Since a starter is comprised of living organisms, it needs to be fed regularly or
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