I dunno - maybe I’m already at the age where
sourdough has you a willing victim; there’s no
agonies entailed and being a born and raised
home-baked bread devotee makes too easily
for targeting’s my guess - so snacking on this
epicurean pleasure isn’t an apprenticeship or
sombre learning curve you get kneaded into;
as far as I’m aware there’s nothing any better
So why does a naturally fermented starter do
the things dried yeast you’d normally use fail
to - and that’s where it gets really interesting;
you are right back where this tradition began,
and I recollect, Great Gran was already there,
feeding the furnaces - establishing the yen
© 10 May 2018, I. D. Carswell
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