…or my peel, or my freakin’ fermentation container for that matter. If you want to do that, go ahead. It’s all good. And no, I wouldn’t dream of ridiculing anyone who does this. I’m just not that sentimental when it comes to baking and cooking.
Shit! If I was going to name anything, I should probably name my cast iron skillet that I’ve been seasoning for almost 30 years. But a starter? I’m not so sure.
However, when I was feeding the starter in the picture the other day, I harkened back to Anthony Bourdain’s book, “Kitchen Confidential,” where in one segment, his bread guy called him and said, “Feed the bitch! Feed the bitch!” referring to his starter. When my wife walked into the kitchen while I was in the middle of remembering this passage, she asked me, “Watcha doin’?” I laughed and replied, “I’m feeding the bitch!” That got a weird look and I didn’t explain myself…
So maybe I’ll be a copycat and call it The Bitch… Nah… I’m just not attached enough to it to personify it. It’s just another tool. To me, it’s a consumable, like seasonings. Granted, I have to build up and maintain a starter, but even still, it’s something I consume in the process of baking.
That said, though I may not name my starter cultures, I do intend to classify them based on what I want out of them. Yes, I’m going to build up a few different starters. This particular starter is probably going to be my “daily” starter that I use for everyday baking. It has some classic banana esters that are pretty damn cool-smelling! I’m also going to be building up a couple of different grape starters based on Nancy Silverton’s grape starter recipe that will mostly be held in cold storage. I’m getting the grapes from the Eden Rift vineyard in the Cienega Valley in Hollister, CA tomorrow. I’m really looking forward to getting those starters built up!
But no, I ain’t gonna name them!