First things first. The new flour kicks a$$. Imagine being forced to hand write with a chunky purple crayon on a sidewalk. You know you can write well but everything looks like crap. Then, finally, you are given a pencil and some creamy smooth writing paper. Brilliant! All along you could do better and just needed the right components. Here are the first three loaves of sourdough I made with the new flour, Sperry Organic Bread Flour:
As soon as I added this flour to my bin I noticed a difference, as its creamy yellow color contrasted with the generic organic AP flour I’d been using as a stopgap. With my first touch of the dough, I knew this was something better, as it had strength and a supple feel. While the old flours were always a sticky mess, with the Sperry I am working at high hydration but the dough is still manageable. Once baked, the flour again showed its superior characteristics. The bread came out with a rich reddish brown crust, crackled like fireworks when it came out of the oven, and produced a crispy crust and toothsome crumb without being overly chewy. And all this for $18 for a 50lb bag. Finally!
Now on to the joys of jumping. Sunday morning, Toddler Harbat and I went to an amphitheater at the top of a local mountain. Silly me, I thought the incredible 360 views would be the main attraction. TH zoomed over to a chain hung between posts and stepped over it. Then back again. Then to the next chain. Over, under, around.
“Do you want to go up to the top and see down to the little cars the size of ants?”
[silence, then running toward the stairs] “Let’s climb the stairs, Babbo!”
So we climbed up the stairs. Then jumped down them with theatrical two-footed jumps. Then jumped UP the stairs, winding us both. I’ll point out the boots and cow purse are necessary stair-jumping gear.
We eventually made it to the top, but the only fun part was jumping back down the stairs.
“C’mon Babbo! Let’s jump!”