Well, I was going to go to a hockey game

[unicornduke]

But traffic is already backing up down near NYC and I'm not into that. 

I was planning to go to the CT Whale vs BOS Pride game down in Stamford. It is a 2 1/2 hour drive with no traffic. That would mean I'd have only five hours of driving. But I just checked the traffic and it's backing up by ten minutes already. Especially because it added five minutes back up in the last half hour. So that would put me at around six hours of driving and I'm tired already. The ticket was only $20 and while I hate to waste it, it's only $20. 

As much as I enjoy watching the Whale play, I suspect it will be a bit of a blowout and neither of the teams is my favorite. Now if I could get to the Buffalo-Whitecaps game, I would definitely drive six hours for that. Yesterday's game was so amazing to watch on tv! 

So I'm staying home. And baking things probably. I've got a GF sourdough starter going that should be at the perfect point to use in just a few minutes. And I've got stuff for ice cream. 

Comments

[graydon]

I suspect most of them have fantasies of opening in Paris and not being destroyed by an angry mob.

Used to keep sourdough in the freezer; took it out when needed, took out half for the bread, fed the remainder, waited until it went bloop in a steady and determined way, and stuck it back in the freezer. Yeast is tough.

I'd mix up a batch of whatever you feed your starters and stick a teaspoonful of the fridge starter in it, cover, leave on the counter, and wait for bloop. If goes, and it's not horrible tasting, you can very likely use the new and the old.

[tielan]

"wait for bloop" That is WONDERFUL. :D

[graydon]

Thank you!

It's a bit reductive, but the basic purpose of bread yeast (or wine or beer yeast...) is to cause bloop. (Sometimes very small bloop, where one cannot actually hear the bubble bursting, but usually with sourdough culture I could.)

[unicornduke]

lol wait for bloop. I'll have to keep this in mind! My starter is hanging in the fridge now, I had it on top of the microwave for the first few days. I'll keep checking the loaf. I did fuck it up a bit by forgetting I halved the recipe on the very last step with the water so I attempted to recover with a little more flour. We'll see.