My liquid preferment became active and bubbly yesterday. The taste turned from sweet to pleasantly acidic. Early in the morning I made a preferment, which probably will be ready in 12 hours or so
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Similar to CLAS (except with flour and milk with less fuss or maintenance) you make a lactic acid "starter" but use it in the final dough with bakers yeast. This brings the tangy flavour and the yeast leavens the dough.
Looking forward to the final loaf.
I baked it last night and sliced this morning. Posted my way of doing it, too :)