Our quest for English Muffins is still on the horizon. After 5 days building the “Liquid Levain” wild yeast culture, the timing wasn’t there to proceed, so into the fridge it went for a slumber. Yesterday I pulled it back out, brought it to room temp and gave it another feeding of more flour and water. Today it was brimming with tiny bubbles, looking alive and well and ready for action. We just need 2+ hours start to finish for the English Muffins.
Maybe tomorrow. Maybe.
Until next time...
Culinary Yours,
Mrs. Chef (Christa)
READ YESTERDAY:
Anglaise to the Resuce
Maybe tomorrow. Maybe.
Until next time...
Culinary Yours,
Mrs. Chef (Christa)
READ YESTERDAY:
Anglaise to the Resuce