Flour and Water

After painstakingly reading the Bouchon Bakery bread chapter, flip-flopping back and forth between which yeast bread to attempt first, we’ve landed on the English Muffin. Starting tonight, for the next four days, we begin the process of growing and feeding the starter from just two ingredients, flour and water. After a few days we should have fermented a healthy “Liquid Levain ” wild yeast. It will need to bed fed twice a day with more water and more flour, around 8:30 a.m. and 8:30 p.m. Hmmm, kind of sounds like taking care of a pet.


Until next time…
Culinarily Yours,

Mrs. Chef (Christa)

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