Wednesday, February 16, 2011


Bubbles have started appearing after 48 hours. As I opened the lid, one came to the surface and popped. A great gulp of air from nothing in particular. It smells beery and warm - just like yeast should.

Stage two.

♥ Whisk in 100g flour (of the same flour) and as near to 100g water as possible. You want to keep the thick consistency of the previous mix.

♥ Put the lid back on - put it back in the warm spot - and wait at least another day before scooping out half the batter and adding a fresh mix. This is no game for nail biters...

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