Quirky Thai glutton shares recipes, reviews, and thoughts on food and booze.
This is exciting... I can't never have enough patience to wait for 10 day. As I remember, you can freeze the bread starter. Saved some portion for the next starter. Freeze it and then thraw it before using it. If it doesn't show any active sign, add some instant rise yeast to boost it. I saw pastry chef at the previously restaurant I worked doing that. They baked own bread at the restaurant.Bernard Clayton’s New Complete Book of Breads is probably the best bread book you might wanna add to cookbook library.
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