Artisan Bread in Five Minutes a Day: How-To
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Added: 4 years ago
From: jhertz10
Views: 40,262
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  • scones? I think she is thinking of something else! LOL

    EvelynGB 3 years ago

  • Yes, professionals would call this a long retard phase. If you leave a bit in your bucket to start the new batch (in addition to the yeast), you can call it pate fermentee. Jeff

    jhertz10 3 years ago

  • Salty yeast and water... Hmm. Slow ferment retardation?

    Piklethedoodad 3 years ago

  • just ordered your book, can't wait to try it !!!

    whiskeymedic 4 years ago

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