Understanding the Sourdough

WARNING: VENT TO SKIP PLEASE SCROLL DOWN TO NEXT PARAGRAPH.
I just wrote a whole wonderful huge long entry with pictures and everything and the FREAKING library computer logged me out and now, it’s gone. all gone. I absolutely cannot stand this internet situation a day longer. tomorrow I am going to search until i find a solution. I will not stop at anything. ARG. SOO ANNOYING!

So, anyways, a FAMOUS chef–Daniel Boulud— came to school today! This was my first encounter with a really FAMOUS chef and was quite exciting. We had a book discussion in the Eco Lounge and I had the opportunity to speak with him personally for a few minutes afterward while he was signing my book. Pretty exciting stuff! I’m not convinced that he’s got any backbone supporting his notoriety, but after I finish reading his book this weekend I’ll let you know what I think. It really wouldn’t be a complete review unless I ate at his restaurants, so maybe I’ll have to take a trip to NYC and then give you a full review. Anyone want to come with?

I’ve decided once and for all that it is Imperative for me to learn French and improve my Spanish speaking skills immediately. Especially since I’m going to be heading to Europe (to study chocolate) as soon as it makes financial sense (within the next 3 years or so). I think I’ll start in Belgium then head to France, Switzerland, Germany, and Spain. After that I’ll be off to South America–maybe hit up Costa Rica and hang out with Uncle Brian for a while.

OH MY GOSH! You will not believe what we did in Baking Science today!! Go ahead, guess! We started our very own sourdough starters!! HOW EXCITING THIS IS!!! Did you know that you can start your very own sourdough starter using only flour, water, and some organic produce! HOT! Think of the endless variations!! Besides there being hundreds of fruits and vegetables out there just thriving with yeast cells, you can do any combination of these fruits with any combination of flours (and there are thousands of flours!!!). And, since starters are living things–you have to feed them and take very good care of them every day–it’s also a cheap and rewarding pet! Especially for those of us living in places that don’t allow pets or those of us who don’t want to be tied down with real-life responsabilities (you can dry your sourdough before you go out of town and then reactivate it upon your return!). Ding! I’m going to start (at leat) one at home too, so I’ll let you know how it goes. Well, I’m about to get kicked off again, so I’ll say adieu for now. Hope y’all have a great weekend!