The good thing about going on a cruise as part of a group is that you never eat or drink alone. The Delware Broadcasting Corporation hosted a bar crawl on the ship with my husband at the helm, and it’s a small blessing we didn’t stop at every since bar on the boat. We made only a few stops, but we gathered the group at the central Atrium bar: exactly where we boarded the boat a few days prior.
The benefit to the Atrium is indeed the central location,. One floor up, and you could escape to a few different lounges. If you wanted dinner, the first dining room is right there. If you had to wait on a table, you could go right back down to the bar. You become very familiar with it in those first few days as a passenger. It’s a good place to start, and we found each other easily. It was, however, the least eventful stop in terms of drink. I began with a simple rum and coke here. Can’t even remember the exact type of rum.
Sunday, March 24, 2019
I began my first starter in the Tartine method. The author recommends you begin with a 5 lbs. Mix equal parts white flour and whole wheat. I don’t have the storage space for this, so I created a 450 gram mix of equal parts to begin feeding my starter. Robertson advises you mix until a thick batter is formed beginning with a small dish of lukewarm water, adding your 50/50 mix until that batter is formed. Now, we cover it and wait.
This is my first experiment with a starter, and I am a little nervous about the results. If it goes awry, I’ll have to start again. I considered doing two and choosing the one I felt most confident in after the first round of fermentation, but I don’t have the space in my kitchen to keep two starters where I will remember to feed them.
Robertson suggests you leave your culture for two to three days, feeding it only when you can see bubbles have formed on the sides and the surface. For this reason, a glass or clear plastic bowl will be best. I will check back on Tuesday to see how my starter is shaping up.
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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