And this way, there lays madness.
Proofed the buggers, this time. All foamy, all beer-y, all ready to go, those crazy hungry microbes. There’s no doubt of that. And yet, 8 hours later, I’ve now got 2 batches of dough in the proofing box, just… just laying there. Flat as the Ferguson girl.
So its not the yeast. Is it the flour? Its a new bag, a new brand even, but nothing questionable, nothing back alley. Is it… is it me?
Dis-heartened, I’m looking for some comfort food. =(