On Friday night (Day 12), I decided to make a leaven in preparation to make bread on Saturday (Day 13). Even though I had some misgivings about the new Tartine starter (“Francis”), I worked up a leaven using it. As a backup, I also worked up a leaven using my “Cavanagh” starter.
Come Saturday morning, Cavanagh was kicking ass. It had doubled in bulk, was nice and spongey and airy looking, and smelled sweet and floury, as Chad Robertson said it should in Tartine Bread.
Trouble is … once I looked at what we had on the slate for the day, I knew there was no way I’d be making bread.
So I just turned my leaven into my starter and waited….