the journey from starter to finished walnut bread

So, I don't know when my fear of yeast started, but it still freaks me out.  I skimmed over the recipe for walnut bread, but must have missed the part where it said "fully kneaded starter left-over dough" as an ingredient. Ok, I don't have starter sitting in my fridge all the time, or ever.  So I started with the "starter".  I also must have missed the part that said "Day 1" and "Day 2"...WHAT?!  So now my fear of yeast had turned to "Seriously, I don't care what it costs, I'm going to buy bread from now on!"

Day 1: bloom the yeast, mix the dough, proof...more flour, rise, knead.

Next take a tiny bit of the starter dough and make more dough, mix in flour, rise, knead.

Ok, with all the time I had to wait for the dough, I was able to do a little shopping, stop by work, come home and lounge around a bit, walk the dog, and think about getting our Christmas decorations out.

Day 2:  This was my big mistake, in the instructions, Day 2 was a Sunday, unfortunately, my Day 2 was a Monday, aka, a work day.  I got up early, mixed water and more yeast to the dough and let it rise for 4 hours.  I even went to the gym and walked my dog.  With a few steps left, I refrigerated the dough, the instructions said, "for 1 hour, but no more than 8". Ok, I'll finish this after work.  Ugh.

Long story short, I waited until Midnight for my bread to be done.

Too late to try it, too tired to care.

Worth it?

Yes!  Besides, I have so much starter left, I will be making bread every week, for months!  The detailed instructions for the starter and walnut bread can be found in Dorie Greenspan's Baking with Julia.  To see how other did with this recipe, click here.