Sourdough Bread Day 2

Yesterday I left off with placing the starter in the fridge over night.  So this morning I woke up not feeling too hot.  Some sort of bug I sort of knew I was fighting off all week has caught up with me.  Ears are blocked, throat sore, all my muscles and skin ache and I feel like I am walking through water.  After sleeping the morning away and a nice hot bath I was feeling more energized.  So I pulled the starter out of the fridge and let it come to room temp.  About an hour or so.  Then the recipe call for you to remove roughly two tablespoons of the dough and place it in a bowl.  She then tells you to get rid of the rest.  It felt too wasteful for me to discard all that great starter.  So I worked it all two tablespoons at a time.  You add 1/3 cup of bread flour and 1 tablespoons plus 2 teaspoons of bottled water.  I mixed this together by hand into a stiff dough and then kneaded it for a minute or so.  Forming a nice smooth ball.  

I then oil a few jars and pressed the dough balls into the bottom of each jar.  I marked where they came to on the jar so that I will know when the dough has doubled.  She predicts around 6 to 8 hours.  I am guessing I will just come back to this in the morning.

In other news I planted the garden for fall a few weeks ago.  All the little sprouts are coming up now.  I might be a little behind on some things such as the two types of kale I planted, but I think I am right on track with the rest of the greens.  Arugula, three different types of lettuce, beet greens, radishes, sorrel and peas.  

I planted some peas for the peas themselves, but I also planted a whole row just to eat the tendrils.  I didn't know you could eat the entire plant until while visiting my mom this past summer she bought some from an Asian farm stand at the farmers market and we added them into a salad.  They have all the sweet freshness of spring peas from the garden.  I fell in love with the flavor.  So I am excited to see that they are pushing out of the ground happy and strong.  Everything else I have planted is just starting to show.  The peas are the proudest and fastest growers so far from this fall garden.  Although I did happen to find some volunteer arugula hiding in with some weed the other day.  I will be eating some very tasty salads soon.  For tonight I will stick with soup and pull some of the leeks to add to the pot.