nine and doing fine

...mostly because I finally got a sourdough loaf* I would like to curl up in.


Sweet, sweet baby boule. I panicked a bit on the scoring, which is why it looks a bit demented. But the ear, the crust, the crumb, the spongey texture, huhnnughhhhhhdrrrooooooooooool.

While that was developing in its warm oven womb, I had another helping of gochujang spaghetti with a fried egg per my own advice from last night.





I felt like I deserved to treat myself to another brick from the Lisbon stash.

Picked out the sardine roe to go with one of the many cans of sardines I managed to get at Costco pre-quarantine when they were out of canned beans and corn and tomatoes.

A slice of bread. A side of sour cream and homemade harissa (dug out of the freezer after a couple years). A tiny bowl of herbed salt from Alicia from Malta. A can of sardines in olive oil. And that can of sardine roe.

*recipe from here

cut in half

100g starter (because I didn't have enough)

450g flour

60g rye flour

340g water about 80F because my apartment was chilly as fuck yesterday

11g salt

-basically let it proof with folding every hour or so for an entire day (with one of the hours in the oven)
-shaped at the end of the day and left on the counter overnight
-baked 500F in Dutch oven for 20min, 450F for 15min, uncovered for 15min