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Introducing the Crock of Time YouTube channel! The first video is about… my daily coffee routine. I was gifted a GoPro early for Christmas this year, and I’m going to put it to good use. This first video was intended as the scribble on the first page of a blank notebook, serving as a test of the recording and editing process. It took me longer…
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Its been a very strange year for all of us, but this website is now almost 6 months old! That’s long enough for us to have completed at least one long-running fermentation logbook that the site launched with, Green Chili Sauce ft. Barley Koji! And we’re not done yet, as evidenced by the very newest, spookiest ferment so far just posted today, Spooky Pumpkin Miso.…
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It’s been only two days since my starter caught an infection, and it looks better than ever! Fantastic 3x rise within 8 hours at a cool 68°F room temperature while I was at work. This doesn’t mean I’m done with my rehabilitation process, but I like to celebrate the little successes. I’ve been “feeding” at a 1:1:1 ratio (34g each, I keep about 100g starter)…
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I haven’t baked with my sourdough for 2 weeks now, as I was working on a non-sourdough Hokkaido milk bread recipe. I did feed it a few times, but I didn’t realize there was a problem until today. You see, the photo above is of the starter after a full 24 hours. There are some tiny bubbles, however there are no telltale streaks on the…
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It’s been about 3 months since Crock of Time launched, and I’ve just posted the final update to the first logbook that the site launched with: Green Chili Sauce ft. Barley Koji! Be sure to visit part 3 to see the end of the process. I will be honest, I have been struggling with motivation for both new and existing projects, mainly because it takes…
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I wrote back in May that I was transitioning my sourdough starter to whole wheat flour. Now I’m transitioning back to all-purpose! There’s nothing wrong with a whole wheat starter, and if you use one and like it, great! After a month of trying it, there are 4 observations I’ve made about the difference that have convinced me to reverse course. #1–Texture Whole wheat starter…
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I am transitioning my sourdough starter to whole wheat from the all-purpose flour I’ve been using. Partly because I finally found some whole wheat flour at the store this week, and partly because of this stunning time lapse video showing the rise and fall of three kinds of starter, made by the Wild Sourdough Project at the Rob Dunn Lab: While the white and wheat…
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Wow, a week has gone by already since the site launched, and there is still so much I want to do! Making time to continue pushing site updates has been difficult with a busy work schedule, and on top of that, it’s planting season! I’m actually a bit late with planting this year, due to a large oak tree falling on my garden (and garage)…
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Hello world! Welcome to Crock of Time, my little corner of the internet, a place for me to try to give back to a world that is in some chaos at the moment. This website is launching on May 19, 2020 (my birthday!), during the global COVID-19 pandemic (or after it, or maybe before it really got bad, depending on who you are and/or when…
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