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“I ask him to pull the buttermilk sourdough; I'd taken several of my wet starters, fed them vigorously yesterday, and created three different dough variations early this morning, giving them time to rise. "The green bowl."
"Yeah, okay," he grumbles.
"And I'll take care of the onions," Xavier says. "Why do you need them?"
"Ciabatta," Jude says.
"Dough." I point to the door. He goes and I show Xavier the container of goat cheese. "I need something splashy. I thought a caramelized onion and Chèvre ciabatta."
"Using the buttermilk starter as a base?"
"I consistently get the biggest rooms with it."
"You need a third ingredient, I think. Apricots?"
I nod toward the other table. "Scott's going sweet already. I'll stay savory for contrast. Sun-dried tomato?"
"Meh. Expected.”
― Christa Parrish, Stones For Bread