After primary fermenting, there's always this lush slurry of yeast at the bottom of the bucket.
Every time I see it, I think, "Maybe I could make bread with this... or something." It seems wrong to pour out such a rich mixture.
Does anyone have recipes that use the residue?
Every time I see it, I think, "Maybe I could make bread with this... or something." It seems wrong to pour out such a rich mixture.
Does anyone have recipes that use the residue?