Engage the Air

I found a wonderful cooking website with all kinds of interesting recipes and information about breads, eggs, pickles, meats, and candy--it gives all the scientific why and wherefore of cookery--how yeast works, why eggs react that way. I found this site delightful and am attempting sourdough bread by making my own starter and catching yeast from the air. The first try tasted delicious--but didn't RISE. The second time, eleven days into it, the dough was so soupy, stretching and puddling all over the place.


But the third time! Breakfast . . .

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