After my Kollage square needle broke, I realized it was a good opportunity to stop and assess the size of Ginevra. I realized this was especially important given that the website for the needles stated that most people need to go up a needle size on these needles because of the square shape. I really wish that was stated in the information on Webs where I purchased the needles. And of course without a gauge swatch (yes, no one's fault but my own), I was significantly off. *Sigh*
This left me with two choices. 1) Order two new size 10 Kollage needles or two new size 9 needles of another brand. 2) Recalculate the pattern numbers based on my gauge.
I opted for choice 2. So I've started Ginevra over again following the numbers for two sizes up. Happily the replacement needle from Kollage was sent out immediately and arrived within two days of my email. That's some great customer service!! My only worry now with Ginevra is that I'll run out of yarn, but I figure that if that's the case, I'll just have to stop at 3/4 length sleeves.
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In other news, I've been re-inspired about bread baking. I had taken a long break for several reasons (including it being too hot in the summer, worry that bread was making me fat, lack of time, laziness). One big reason I stopped as well was because I wasn't completely satisfied with the artisan breads in 5 minutes a day method. Sure it was easy to mix up, throw in the fridge, wait, and then shape and bake. The bread was decent... especially the challah and italian breads. But I often found that I couldn't use all of the dough before it went gross. Likewise, we'd eat some of the bread and the rest would just sit untouched. (And trying to eat it all went along with the I think the bread is making me fat fear.) And so bread baking waned.
For my birthday, Kevin's parents sent me the book "52 Loaves." Interestingly, I'd come across the book myself and had it sitting in my Amazon cart waiting until I need to add something to reach that free shipping mark. The book is about one man's pursuit to make the perfect loaf of bread by baking a loaf once a week for an entire year.
The book arrived just as the semester ended and I had time to actually read something for myself. I read the book in just a few days, and would have read it quicker if I didn't have so much grading interrupting me. I thoroughly enjoyed the book and it did inspire me to start bread baking again, and to do it the traditional way... no machine, no fridge, and kneading by hand.
(Just as a side note... while I loved the book and found it humorous and thoughtful, as a numbers/research trained person, I couldn't help but long for more detailed information about the bread he baked each week. Each week he baked a loaf and fed it to his family. If I were him, I would have constructed some type of rating sheet or survey to be filled out for every loaf. That way I could quantify any improvements in my baking. There were many weeks/chapters in which he mentioned the bread, mentioned a failure or minor success, but never really focuses on the bread. In many ways, the book is more about the man and the journey, not the actual bread. So that irked me some, but again didn't really make me love the book less.)
In the book, Alexander discusses the greatness of using a levain or starter in making your own bread. He includes a recipe at the end of his book for how to make your own starter from apples. His book inspired me, but I was not so inspired as to make my own starter (I'm still lazy by nature). So I ordered a sourdough starter from King Arthur.
The starter arrived just a few days before x-mas (along with some gifts for others). I followed the instructions and I fed it and allowed it to bubble, and fed it some more. Of course, I also bought it an appropriate home. I put it into the fridge to wait for me until I returned from the holiday.
Wednesday night, I prepped and fed the starter and left it out on the counter. Thursday morning I followed the instructions for a basic rustic sourdough bread that King Arthur sent with the starter. I even mixed and kneaded the dough by hand! By Thursday afternoon, the apartment smelled of bread and I had two batards singing, crackling, and cooling.
The bread was great! Perfect crust and a nice soft interior. The flavor was very mild and not very sour. I can't wait to make another batch.
In all the excitement about the bread, I didn't get a chance to take pictures to document the yumminess, but I promise I will for next time!