A Sweet Detour: Pudding, Proofing, and Pantry Staples

Now, I know what you’re thinking. We’re Rogue Bakers. We talk about hydration percentages until our fingers ache, we sweat over the perfect ear on a loaf, and our whole lives revolve around the temperamental dance of the wild yeast. We’re deep in the trenches of fermentation, chasing that perfect tang in our sourdough starter.

But sometimes, the best thing to do for your hands—and your sanity—is to step away from the Dutch oven. Sometimes, you just need something comforting, something that tastes like a good memory.

Jenny Rosenstrach, a fellow cook, shared a recipe for vanilla pudding, and while it’s miles away from the complexities of a 72-hour bulk fermentation, it’s a brilliant reminder that baking—or cooking, really—is about ritual. It’s about having the ingredients on hand, the steps feeling almost automatic, and the final product bringing a genuine smile to your face.

The Beauty in the Basics

When Jenny talked about making this pudding, she wasn't talking about science; she was talking about routine. She mentioned how her mom kept dinner on the table every night—that consistency, that reliable rhythm. That’s the magic we all chase when we’re trying to keep a starter bubbling happily, isn't it?

Look at the ingredients: sugar, cornstarch, milk, eggs, butter, vanilla. Nothing remotely related to flour, salt, and time. And yet, the technique—whisking, heating low, stirring until it coats the spoon—it has its own kind of gentle science. It’s a different kind of transformation, one that doesn't require a hot oven tracker or a perfect sourdough score.

What really struck me, though, was the part about covering the bowls. She said, “when you cover the bowls you want to make sure the plastic wrap is on the surface of the pudding otherwise the steam will cause condensation and then it will drip down and ruin the consistency of it.”

“When you cover the bowls you want to make sure the plastic wrap is on the surface of the pudding otherwise the steam will cause condensation and then it will drip down and ruin the consistency of it.”

Now, I know I’m a baker, and my brain immediately jumped to keeping my starter from getting a crusty film on top. It’s the same principle, really: manage the environment, control the moisture, and respect the process. Whether it’s keeping pudding silky or keeping your levain happy, a little bit of care goes a long way.

The Joy of the Finish

The best part, naturally, was the toppings. Tropical fruit, toasted coconut, fresh bananas. It’s all about customization. With our bread, the topping might be a beautiful, deep mahogany crust after a long bake, or maybe the perfect, airy crumb structure that shows off the work of the Bread Angel who taught you the ropes. But the core—the pudding, the loaf—it has to be solid first.

It makes you think about the journey here in the Rogue Bakers community. We learn the fundamentals—the science of the fermentation, the feel of the dough, the art of the scoring. But we also get to the fun stuff: the toppings, the variations, the little moments of pure, sweet reward.

So, while I’m not telling you to swap out your autolyse for cornstarch, I am suggesting you take a moment to appreciate the simple, reliable pleasures. Maybe next time you’re prepping for a big bake, try a recipe like this for a palate cleanser. It’s a nice palate break before you get back to wrestling with your dough.

If you’re feeling inspired to try something new, whether it’s a pudding or a new technique, I highly recommend checking out the 30-Day Sourdough Challenge. It’s a great way to build up your skills without the pressure of a full weekend bake!