Creating the chef as a recipe tester for Peter Reinhart’s new book * 01.09.2007
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| Weigh out the mash | and the barm |
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| Squeeze them together | Then add the water, break up the barm/mash |
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Work ingredients together for about a minute to form a soft ball of dough. Lightly mist a small container or measuring cup with spray oil or oil it lightly. Place the chef in the container, cover and ferment it at room temperature for approximately 6 hours. |
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| 12:05 Uhr | 13:04 Uhr |
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| 14:23 Uhr | 15:14 Uhr |
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| 16:04 Uhr | 17:04 Uhr |
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| 16:04 Uhr | 17:04 Uhr It shows sighs of growth and carbon dioxde. It’s ready to use or to store in the refrigerator |
* 01.09.2007 Amazon-Affiliate-Link
