Trying something new
Aug. 20th, 2009 09:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIf I told you I was experimenting with a French chef, you would deliberately run off with entirely the wrong idea, wouldn't you?
Yup, me too. *runs off with a French chef*
...No, but seriously. It's a kind of sourdough starter. It starts as a chef, and then becomes a levain at the first refreshment. And then needs a second refreshment, and takes about four days altogether before you can actually make bread with it. A sprinkle of dried yeast might be easier. But I have already migrated from dried to fresh yeast; if this works, and if it makes a difference to the flavour of the bread, then it's got to be worth it. If it works. I'll let you know...
Yup, me too. *runs off with a French chef*
...No, but seriously. It's a kind of sourdough starter. It starts as a chef, and then becomes a levain at the first refreshment. And then needs a second refreshment, and takes about four days altogether before you can actually make bread with it. A sprinkle of dried yeast might be easier. But I have already migrated from dried to fresh yeast; if this works, and if it makes a difference to the flavour of the bread, then it's got to be worth it. If it works. I'll let you know...