Making knock-off junk-food-flavored snacks is keeping me from going completely crackers.
that starter is possessed of an almost indomitable will to live and that contrary to my overwhelming need to anthropomorphize every object in my life I was not inflicting psychic pain upon the yeast by starving it. But since I grew up Catholic and thus was indoctrinated at baptism to believe that food waste is a mortal sin, feeding it for use is also an endlessly renewable source of guilt because you need to pour off a good portion of the starter to feed the primary host.
This is not a new or novel problem. Civilizations have depended on wild yeast for their daily bread for millennia, and few of them could afford to let even a cup of precious edible material go to waste, so recipes abound for breads, cakes, biscuits, pancakes, and other flour-centric foods that benefit from the distinctive tang of a fermented base.
Here's how it works: I look up the ingredients of a beloved chip or cracker, take a moment of quiet contemplation to summon up a sense memory of that thing, and have at it like a half-assed Claire Saffitz, incorporating spices and powders into a standard sourdough cracker recipe. Part of my personal growth journey during these weeks of quarantine has been to give myself permission to suck at stuff, especially if the stakes are low.
None of us know how far ahead of us this crisis will stretch, what foods will be in short supply, what systems may break down, but the act of making these silly little crackers keeps me in the moment. Every second I spend with my hands in dough means I'm not scrolling through Twitter seeking out bad news. Every molecule of my house that smells better because something is baking makes my life marginally better and reminds me of the life that exists beyond my walls.
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