Well Thumbed

I’m making bagels. It’s made me realise that yeast is fairly amazing stuff. It grows on food and spoils it and it grows of people and causes great discomfort. Yeast also, when mixed with some warm milk, water and sugar, it ferments to create a frothy mix that when combined with flour, forms the basis of all things bready. Leave this mixture untouched and covered for an hour after adding flour and you’ll find that your startchy bacteria monster has double in size and is bubbling. Yes, bubbling.

The aerating mixture can even push a wet tea-towel up - that’s some pretty determined fermenting happening on your mixing bowl!

PS: After the news of Lehman’s collapse and the markets looking like they did in 1929, somthing’s got to rise.

PPS: The bagels are a failure I guess I spent too much time staring at the rising bread and not enough doing bagely things;