Note to self: don't make bread dough and then leave it in the fridge all week.
I remembered it this morning and bunged it in the oven. While it was baking, the kitchen smelled like a chip shop from the amount of acetic acid vapour the bread gave off.
Pity, because it has a fantastic crumb and lovely texture. It's just really sour.
A Mea Culpa, a Question, and a Bribe
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Hey bakers and friends, Susan here. I know it’s been a while. I’ll cop to
having been off on extended frolics and detours, pursuing other Life Goals
and al...
5 years ago
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