Like many people, I have recently acquired a sourdough starter while in quarantine. I promise it’s not as intimidating as it sounds. If you haven’t started one, Zero Waste Chef has all of the resources for you.
This is an easy way to use up the discard, with a little additional “lift” from commercial yeast. The result is a flavorful, not-too-sour crust that has all of the characteristics of your favorite restaurant deep dish: the shatteringly crisp, nearly fried bottom and caramelized cheese edges with an abundance of air bubbles throughout.
Let’s get to it!
All week I have been trying to think of the right words to say. Honestly, I’m still not sure I even know the right thing to say to address the things that have been happening lately…but I will try to keep it simple. Just to be clear-this is not a political post.
Over the past two months, I have been fortunate enough to spend 20+ hours a week interning for a local media company, and let me tell you: it has been a ton of work, but it has made me so happy. I have felt an immense amount of accomplishment each Friday when I see my work in the newspaper next to some of the greatest names in local journalism. I have had some fantastic coaches, and the whole experience has been invaluable to me. As a quick “month of November wrap-up,” I’ll run some highlights: