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cherylpf
crazy cat lady
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Joined: 14 May 2002
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 Posted: 01/06/06 - 20:17 Post subject:
Genie I think that may be a little different from mine as we don't add any sugar or honey. The replenish process only involves milk and flour.  but I have no idea. Maybe thats why ours doesn't taste as strong as San Francisco style? I don't know.
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genie
Master of Prissface
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Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
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Posted: 01/07/06 - 11:54 Post subject:
Hmm...I guess the sugars in the milk feed the yeast the same as sugar or honey. I know that's the likely reason the sweet stuff is used.....I haven't looked into SF style to see if they use the sugar, I got that from an about.com info site.
What do you cut them out with?
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cherylpf
crazy cat lady
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Joined: 14 May 2002
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Posted: 01/07/06 - 12:23 Post subject:
| genie wrote: | Hmm...I guess the sugars in the milk feed the yeast the same as sugar or honey. I know that's the likely reason the sweet stuff is used.....I haven't looked into SF style to see if they use the sugar, I got that from an about.com info site.
What do you cut them out with? |
My mom uses a tuna can she cut both ends out on. A biscuit cutter would work. Or, if you're really ghetto like me and all your tuna cans are rounded on the bottom, you use a stadium cup.  
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