Hurray for flatulent yeast!
Apr. 30th, 2007 08:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqFor the last week ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
atara has been performing a scientific experiment in the kitchen in her quest for sourdough pretzels. This may look like foamy milk, but it's actually a mixture of flour and water which has been left to capture some of the wild yeasts that share our breathing space.
The froth of bubbles in this flour shows that trillions of little yeasts have taken up residence, and are eating and farting profusely.
I sometimes wonder who first (presumably by accident) learned that bread was better if you let it sit for awhile before baking it? It was undoubtedly stumbled upon during a time of scarcity, when "throw it away and make another batch" was not an option. Hurrah for yeast flatulence and the person who discovered its tasty goodness.
atara has been performing a scientific experiment in the kitchen in her quest for sourdough pretzels. This may look like foamy milk, but it's actually a mixture of flour and water which has been left to capture some of the wild yeasts that share our breathing space.The froth of bubbles in this flour shows that trillions of little yeasts have taken up residence, and are eating and farting profusely.
I sometimes wonder who first (presumably by accident) learned that bread was better if you let it sit for awhile before baking it? It was undoubtedly stumbled upon during a time of scarcity, when "throw it away and make another batch" was not an option. Hurrah for yeast flatulence and the person who discovered its tasty goodness.
