Yesterday I cooked nine pork chops. Now I have to portion and freeze six of them today. Then I’m cutting up a whole chicken to make a dish called Forty Cloves and a Chicken. And finally I get to bake my bread this afternoon.

I started making this bread Thursday by feeding and growing my sourdough starter. Then I made the initial dough on Friday, shaped the leaves yesterday and will bake them today. I letting them rise in the refrigerator. This is called a cold fermentation and should maximize the sour taste of the sourdough. I’m going to parbake one loaf and freeze it and bake the other loaf completely. I’m very excited because so far everything has gone as planned. But that makes me nervous as well.

Here’s my usual point of view in my safe space.

This post is for casual conversation if you don’t feel like making a post of your own.