To begin with, let me say that I have been making sourdough bread for quite some time. My "starter" is named "Ham" and has served me extremely well, always producing the most tasty treats. Anyone that deals with sourdough knows that you have to feed your starter on a regular basis to keep it active. Monday evening, I fed Ham and left it on the kitchen table so it could do its thing. Big mistake! Tuesday morning, I awoke to an overactive sourdough! It had risen to the top of the gallon jug and spilled down the sides covering a huge part of the table! Sourdough starter everywhere, happily bubbling as if rejoicing at its escape. Or perhaps this sourdough was evilly plotting to take over the world one table at a time starting with mine. Either way, I had a gigantic mess! After a serious cleanup, I mixed up a batch of cinnamon/raisin bread dough to start a slow rise on the back of the stove. This particular recipe calls for one rising before making in to the loaves and then a slow, overnight rise in loaf form. This morning at 6Am, I popped it in the oven and a wonderful aroma filled the kitchen. The incident of the morning before was now forgotten and Ham was forgiven!
