The
levain was started from a bit of
homemade wine lees, and built up over about a week. (I loosely followed the procedure
here.) If you're a baker and you haven't tried this yet, you should. To paraphrase
Strong Bad, "A
pain that is not
au levain is scarcely a
pain at all."
Posted at 17:54 on Sun, 11 Apr 2010 in category food | Comments (0)
