Today I was going to start making sourdough bread. Or profiteroles.

My sourdough starter had gone bad after sitting in a jar in the fridge the last few years, it was rock hard. A friend offered me his and I’ve been feeding it every day. Last night it finally took off. Overflowing down a shelf where I shouldn’t have put it. But it was close to a heating vent and I though the heat could only help, and it did.

There is a problem with me making sourdough. Theoretically you should only keep around half a cup and feed that, throw the rest away. If you know me you would realize I throw nothing away and that includes sourdough. Something could happen to it and then I’m left begging again.

Last night I had 5 or 6 jars of starter and thought it was time to bake. It was too late and I put it off until this morning.

I make no-knead bread all the time but this was going to be my first try with sourdough. And all no-knead sourdough bread recipes start with a sentence about overnight. Start in the evening and let sit for 8 to 10 hours. Ok, that would have to wait until this evening.

Profiteroles it will be. That’s when I realize we have no milk. We are vegans now and milk is nothing we keep around. But heavy cream is since it’s an ingredient in my truffle making. And I can make milk out of cream. Problem solved.

But I had problems with my piping bag last week when I made profiteroles. The tip I use for filling the profiteroles exploded out of the bag. The opening was cut a bit wide. I didn’t want to repeat that performance that ended in a second shower that day. Amazon to the rescue?

There are packages of 100 plastic piping bags, all getting several bad reviews because they burst. I didn’t want plastic anyway. So I look for the cloth ones. Then it hits me that we have a kitchen store and I could call and see if they sell them.

But do I really want to go out in the damp and rain and ask Stephen to drive me, since I don’t? Not really. And how important are profiteroles today? Can that be put off for a couple of days?

I’m a pretty I-want-it-now type person and this would require a little patience, waiting. Back to the bread. I decided to start the dough after all, it can’t hurt if it sits there longer, like double the time recommended. And why did I forget to put some rye flour into the mix? I will start another loaf tonight.

I know that malt gives bread a little extra crust, or a lot if you overdo it with the malt. So instead I had bought malted bread flour to see how that turns out. I love playing with food.

For graphic content I’ll give you the profiteroles I made for Toby’s birthday party last week.

P.S. Don’t forget to order some pastry bags!

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