The Food Of Morocco
Two-Day Pre-Ferment with Garlic
Page 112
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
Warning, be sure your container is big enough. I started with a large spaghetti sauce jar, which sure seemed big enough at the beginning, and it was easy to stir with a long, square chopstick. It started off slowly, but I finally found nice warm places in the kitchen and it really took off. When I fed it, it was almost up to the top of the jar. I ended up putting it in a large bowl and just letting it bubble over. I do not understand why she asks you to save ½ cup when the recipe only requires ¼. My son warned me of the blue cheese like smell emanating from the jar; and it was very strong.
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