One of my very favorite LAT stories was one I did on sourdough. Right before I wrote the story, I had about 18 different starters bubbling away on my kitchen counters. Baker and cookbook writer Peter Reinhart, who was enormous help to me during the research (he came to town and we had lunch at Mozza; while we ate pizza, Peter stored his sourdough starters in the restaurant’s kitchen, much to the amusement of Nancy Silverton) told me I was being sentimental to keep them. “Throw them out, have a ceremony or something!” I still have three starters in my frig: one that I made using Peter’s method, one using Nancy’s, and one that I was graciously given by the folks at Sona. Here’s a batch of baguettes made from one of them, I think Peter’s. And here’s the link to the LAT story.
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Gorgeous baguettes. And potentially painful if you let them sit around and get hard enough. Use them to tell the people at the Defunct Paper how you really feel. Part of your Throw Out the Starter ceremony, perhaps?
Your kitchen counters can hold 18 bowls? I’m extraordinarily envious.