Figgins on the rampage! A humorous baking anecdote.

[Susan Skylark]

I’ve had a loose pheasant, a rogue chinchilla, even a missing snake, but what is a Figgins? Figgins is the name of my various sour dough starters throughout history (a mix of flour, water and various yeast/bacteria which ferment the mixture, used in baking bread). And yes, apparently it can get rather feisty! In general I tend to neglect them, forget about them or eventually it gets moldy or otherwise dies out, but the current version is apparently having a renaissance. I made bread earlier today, used half my starter, mixed in more flour/water and called it good. I came home tonight and found the lid askew and had starter oozing down the side, apparently it had a hay day, erupted like a volcano and then retreated back into the jar. So yes, even sour dough starter can run amuck on occasion!

 

[cavemanrich]

Just wondering.. Did you possibly purchase self rising flour accidently????

 

[Susan Skylark]

No, it was generic unbleached bread flour, and the thing erupted again overnight, might need to call the neighbors in case we need to evacuate!

 

[Susan Skylark]

I also stirred with a metal fork and used fluorinated tap water (things that are bad for starter according to the internet, but in reality have very little impact on a thriving microbe community!).

 

[2ndTink]

I also stirred with a metal fork and used fluorinated tap water (things that are bad for starter according to the internet, but in reality have very little impact on a thriving microbe community!).

I guess Figgins found the challenge invigorating?