Mar 12th, 2009

Naming my leavens

I’m shameless – I’ve pinched this idea from a bread blog.  It’s a piece of silliness but why not, I ask. So here, without further fanfare, are the names of my leavens:

The white leaven is Wilf. Wils is a strong and bold kind of beastie who only needs some flour and water flung at his cage every so often to flex his mighty yeasty muscles.

The rye leaven is Masha.  Masha is rustic and slower to respond, but has the passion of the Steppes in her molecules.

The spelt leaven is Elfric. He brings medieval sagacity to the family and can never be hurried. (more…)